Pumpkin, Sage, and Parmesan Pie
Main Dishes • European
Description
Pumpkin, Sage, and Parmesan Pie
Ingredients
- Butternut Squash 20 oz
- Shortcrust Pastry 10 oz
- Mascarpone Cheese 6 tablespoons
- Grated Parmesan cheese 5 oz
- Sage ½ bunch
- Chicken Egg 1 piece
- Butter to taste
Step-by-Step Guide
Step 1
Slice the squash into thin slices using a mandoline or food processor.
Step 2
Preheat the oven to 190°C. Roll out the pastry to a thickness of 2 mm, place it on a baking sheet, and trim the excess.
Step 3
Mix the mascarpone, parmesan, chopped sage, and salt. Spread over the pastry, leaving 3 cm from the edge. Arrange the squash slices on top of the cheese mixture, slightly overlapping, leaving 1.5 cm from the edge. Fold the edges of the pastry over the squash. Brush with beaten egg.
Step 4
Season with salt and bake for 30 minutes, until the pastry is crispy and golden, and the squash is tender.
Step 5
Heat the butter in a small skillet. Add the sage leaves and sauté until crispy and the butter turns golden. Drizzle over the pie and serve warm.
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