Pumpkin and Cheese Pie
Baking and Desserts • European
Description
Pumpkin pairs well with any cheese—from gorgonzola to mozzarella. We created a family-friendly version by dividing the pie into four cheesy sections.
Ingredients
- Wheat Flour 5 oz
- Butter 5 oz
- Pumpkin seed oil 0 oz
- Salt a pinch
- Pumpkin 10 oz
- Goat cheese 0 oz
- Comté Cheese 0 oz
- Melted Cheese 0 oz
- Emmental cheese 0 oz
Step-by-Step Guide
Step 1
Chop the pumpkin seeds a little (so that each seed is cut once or twice). Sift 200 grams of flour into a bowl, add the chopped seeds and a small pinch of salt, then incorporate 100 grams of butter — and mix to form a crumbly dough. Place it in the refrigerator for at least half an hour, preferably for an hour.
Step 2
Cut the pumpkin into large slices, then peel and remove the seeds.
Step 3
Roll out the dough to a thickness of 2–4 mm, place it on a baking sheet or in a mold, and prick it in several places with a fork. Arrange the pumpkin in a single layer on the dough, brush it with softened butter or any vegetable oil, and place it in a preheated oven at 390°F for twenty minutes. The pumpkin should become soft — depending on the variety and ripeness, this will take twenty to thirty-five minutes.
Step 4
Grate all the cheese, depending on the type, using a large grater, or cut or break it into small pieces. Place it on the pumpkin, sorting it by type for each quarter, and return it to the oven for five to ten minutes to allow the cheese to melt.
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