Pumpkin flan

500 g pumpkin

butternut, equivalent to roughly half a pumpkin

1 sprig of rosemary

Peel the pumpkin and cut into 1.5 cm chunks. Pull the rosemary needles from the sprig and chop finely.

(Pre-)heat cooking space to 180 °C with PizzaPlus

2 eggs

250 ml single cream

100 g Gruyère

grated

Salt

Pepper

freshly milled

Nutmeg

grated

For the filling, whisk the eggs, stir in the single cream, Gruyère and rosemary, then season with salt, pepper and nutmeg to taste.

1 shortcrust pastry

rolled-out round

3 tbsp pumpkin seeds

Cover the round baking tray with baking paper and put the pastry on it. Prick it several times with a fork. Put the pumpkin in the pastry case and pour over the filling. Scatter over the pumpkin seeds.

Put the round baking tray on to the wire shelf in the preheated cooking space. Bake.

Put the pastry in

PizzaPlus 180 °C for 45 Mins