one roll of puff pastry
1 cup or 200 grams small pie pumpkin or hokkaido cut into thin slices
1/2 cup creme fraîche
one goat cheese roll
2 strips of bacon
handful of sage roughly chopped
a handful of rosemary finely chopped
salt and pepper for taste
Roll out the puff pastry and lay on a baking tray.
Peel the pumpkin and remove the seeds. Cut the pumpkin in very thin, about 1/8 inch thick slices and set aside.
Combine creme fraîche in a bowl with salt and pepper.
Dice the bacon in small bits.
Cut the goat cheese roll in 1 cm pieces.
Finely chop the rosemary and roughly chop the sage. Now you can spread the creme fraîche mixture on the rolled out puff pastry.
Place the pumpkin slices on top, generously drizzle the bacon over the pumpkin and also add the goat cheese slices and half of the herbs. Bake in oven for about 20 minutes (oven temperature 180°C).
Drizzle the rest of the fresh herbs on top.
Serve right away, drizzle some honey and walnuts on top (as you prefer).