🛒 Ingredients
- 300 g butternut pumpkin, peeled and cubed
- 200 g aged goat cheese, crumbled
- 80 g sliced almonds
- 150 g whole‑wheat flour
- 80 g unsalted butter, cold and cubed
- 1 large egg
- 30 ml extra‑virgin olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon freshly grated nutmeg
- al gusto sea salt
- al gusto freshly ground black pepper
👨🍳 Step-by-step instructions
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1️⃣ Preheat the oven to 200 °C. While it heats, rub the flour and butter together with your fingertips until you get a coarse sand texture; the friction creates a shortcrust that will form a crisp crust when baked.
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2️⃣ Add the egg and oil, knead quickly until the dough comes together in a ball. Wrap in cling film and refrigerate for 10 minutes so the gluten relaxes and the butter firms, preventing the base from shrinking.
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3️⃣ Roll the dough onto a baking sheet lined with parchment paper, pressing with your fingers to cover the entire bottom and edges. Prick with a fork and bake for 12 minutes until it takes on a pale golden hue; this seals the surface and stops the filling from sogging the crust.
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4️⃣ While the base bakes, sauté the pumpkin in a skillet over medium‑high heat with a tablespoon of oil and the cumin. When the pumpkin begins to brown (≈4 minutes), add the nutmeg and a pinch of salt; caramelizing the natural sugars intensifies the flavor.
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5️⃣ After 12 minutes, remove the base, spread the hot pumpkin, scatter the goat cheese and sliced almonds. Return to the oven at 190 °C and bake for 22 minutes: the moderate temperature lets the cheese melt without burning and the almonds turn toasted, releasing their oils and creating a crunchy texture.
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6️⃣ Let rest for 5 minutes before slicing. The residual heat continues to gently cook the interior, achieving a creamy consistency without spilling out.
💡 Chef's tip
Keep the dough cold at all times before baking; the contrast between solid butter and oven heat creates the so‑called “steam explosion,” which yields the characteristic crisp layer without making the base gummy.
📝 Our take
El choque entre el dulzor confitado de la calabaza y el pellizco ácido del rulo de cabra es un escándalo. Al morder, el crujido de la masa quebrada casera rompe en una textura cremosa que te reconforta al instante. Funciona igual de bien tibia que a temperatura ambiente en una cena improvisada. Es la prueba de que con cuatro ingredientes humildes de mercado se hace alta cocina de casa.
🍷 Wine & food pairing
Busca un blanco criado sobre lías de la DO Montilla-Moriles. La untuosidad de una Pedro Ximénez seca o una fina de la zona abraza la grasa del queso de cabra y resalta el fondo tostado de la almendra.
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