Pumpkin and Melon Tart

8 servings

60 minutes

Pumpkin and melon tart is an amazing combination of gentle sweetness and warm spicy notes reminiscent of cozy evenings by the fireplace. This recipe is inspired by European baking traditions where pumpkin is used to create soft, aromatic pies while juicy melon adds freshness and sophistication. Spices like cinnamon, nutmeg, and cloves add depth to the flavor, while liqueur and coconut milk provide a rich, velvety touch. Perfect for autumn tea parties or festive dinners, especially when complemented with a scoop of vanilla ice cream and fresh mint. The light crispy crust with a rich filling makes this tart a true gastronomic masterpiece that will delight guests and loved ones with its refined taste and pleasant texture.

Energy value per serving

• Calories: 239.2
• Proteins: 6.8g
• Fats: 8g
• Carbohydrates: 34.4g

Ingredients

• Pumpkin: 430 g
• Melon: 350 g
• Sour cream: 190 g
• Oat flour: 130 g
• Whole grain flour: 130 g
• Ground cinnamon: to taste
• Ground nutmeg: to taste
• Ground cloves: to taste
• Ground allspice: to taste
• Vanilla sugar: to taste
• Honey: 3 tbsp
• Liquor: 50 ml
• Salt: pinch
• Baking powder: 5 g
• Chicken egg: 1 pc
• Coconut milk: 100 ml

Cooking steps

1. Peel the melon and pumpkin, remove the seeds. Cut into sticks about the size of a piece of canned pineapple. Place in separate bowls.

   Required ingredients:

   • Pumpkin: 430 g
   • Melon: 350 g

2. Mix flour with salt and baking powder, then add sour cream and knead the dough. The dough should have a consistency similar to plasticine. Let it rest while preheating the oven to 180 degrees.

   Required ingredients:

   • Oat flour: 130 g
   • Whole grain flour: 130 g
   • Salt:  pinch
   • Baking powder: 5 g
   • Sour cream: 190 g

3. Sprinkle the pumpkin with all the spices, pour honey over it, add vanilla sugar and mix well. Place in a heatproof dish in the oven to soften — there's no need to wait for the oven to heat up (instead of baking the pumpkin, you can sauté it in a little butter).

   Required ingredients:

   • Pumpkin: 430 g
   • Ground cinnamon:  to taste
   • Ground nutmeg:  to taste
   • Ground cloves:  to taste
   • Ground allspice:  to taste
   • Vanilla sugar:  to taste
   • Honey: 3 tablespoons

4. Pour liqueur over the melon.

   Required ingredients:

   • Melon: 350 g
   • Liquor: 50 ml

5. Mix coconut milk with egg.

   Required ingredients:

   • Coconut milk: 100 ml
   • Chicken egg: 1 piece

6. Spread the dough in a round shape, making high edges, and poke the bottom with a fork. Place in a preheated oven for 10 minutes.

7. After 10 minutes, take the pumpkin and dough out of the oven, arrange the pumpkin and drunken melon on the dough plate, pour all the liquids on top (juice from the baked pumpkin, liqueur not absorbed by the melon, and finally the egg-milk mixture), and return to the oven for another 30-40 minutes.

   Required ingredients:

   • Pumpkin: 430 g
   • Melon: 350 g
   • Liquor: 50 ml
   • Coconut milk: 100 ml

8. It is best to serve the pie slightly warm, decorated with a scoop of ice cream and a mint leaf.