Sigrid’s Pumpkin Gratin

For the pumpkin gratin, slice the pumpkin into strips. Finely chop the onion.

Cut the tomatoes crosswise at the top and immerse in hot water until the skin comes off. Peel the tomatoes, remove the stalk and dice.halve the peppers and also dice.

Sauté the squash in a little olive oil and then set aside. Heat some oil in a pan and sauté the onions and peppers.

Add the tomatoes and season with thyme and rosemary. Grease a gratin dish well and spread the pumpkin mixture on the bottom.

Pour the tomato and bell pepper mixture on top. Prepare the glaze. Mix eggs, creme fraiche and about half of the parmesan well.

Season with vegeta and pepper and spread the mixture over the vegetables. Spread capers generously on top. Mix breadcrumbs and remaining Parmesan and sprinkle on top as well. Sprinkle with butter flakes if desired.

Put the pumpkin gratin in the preheated oven on the middle shelf and bake at 200 degrees for about 30 minutes (convection oven).

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