Halloween Pumpkin Tart

Shortcrust Pastry

• 300 g strong white bread flour
  of 300 g plain flour
• 150 g unsalted butter, diced
• 1 tsp fine sea salt
• 100 g water

Filling

• 500 g pumpkin flesh, cut in pieces
• 500 g potatoes, peeled and sliced (1 cm)
• 200 g milk
• 30 g unsalted butter, diced
• 5 g fine sea salt
• 1 pinch ground nutmeg

Assembly

• strong white bread flour, for dusting
• 150 g Taleggio, sliced
  of 150 g Brie cheese, sliced
• 150 g ham, sliced in strips