Pumpkin Pie on Shortcrust Pastry with Gorgonzola
Main Dishes • European
Description
Pumpkin Pie on Shortcrust Pastry with Gorgonzola
Ingredients
- Pumpkin 20 oz
- Cream 22% 0 fl oz
- Chocolate eggs 4 pieces
- Hard Cheese 5 oz
- Goat cheese 5 oz
- Butter 5 oz
- Wheat Flour 10 oz
- Thyme to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Peel the pumpkin, cut it into random pieces, and place it in an oven preheated to 390°F for 25–30 minutes.
Step 2
For the dough, grate the butter into the sifted flour and rub it into crumbs. Add one egg and salt to taste. Knead the dough until smooth and refrigerate for 30 minutes.
Step 3
Remove the pumpkin, let it cool, and mash it with a fork. Add the eggs, cream, grated hard cheese (such as Parmesan, Emmental, or any other), thyme, salt, pepper, and mix well.
Step 4
Roll out the shortcrust pastry, grease a baking dish with butter, transfer the dough into it, and spread it evenly. Line with parchment paper, sprinkle with peas on top, and bake for 15 minutes at 390°F.
Step 5
After baking, pour the filling into the pastry base and crumble the gorgonzola on top. Return to the oven for 30–40 minutes.
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