Cheese-pumpkin pie

Description

Delicate, fragrant and uplifting pumpkin pie – a delicacy that is only available in the fall, so don't miss the chance to pamper yourself and your loved ones. Of course, the pumpkin stored for a long time, and to prepare from it a variety of dishes even in winter, but in autumn it is still fresh and juicy. Recipe of Elena Chekalova, for which she thanks a lot!

Ingredients

The dough is flaky unleavened

250 g
Onion

2 piece
Pumpkin

400 g
Dutch cheese

50 g
Cheese

70 g
Seasoning
Pumpkin seeds

15 g
Chicken egg

2 piece
Cream

150 ml
Salt

Cooking

1. First, preheat the oven to 180-200*C and cut the pumpkin slices 1.5-2 cm Sent the pumpkin to bake for 30-40 minutes, stirring occasionally her.

2. Roll out thawed dough so that turned edges to form. I have a form of 24 cm, the bumpers weren't very high, I think that the form in 20cm. would be more appropriate. Pinned the dough with a fork, cover with parchment paper and pour the goods. Bake at 180*With 10 min.

3. Then remove the load with parchment and bake for 10 more min. On this photo you can clearly see that the short sides. While baking the crust, finely chop the onion and fry it in a pan until Golden color. Fry in minimum amount of oil, and better off without him, if you have a frying pan.

4. Begin to assemble the pie. On the bottom arrange the onion.

5. Top with grated cheese.

6. Then baked pumpkin, add salt lightly with coarse salt.

7. Sprinkle with Provencal herbs, and pumpkin seeds.

8. On top of the cheese, cut into slices 1 - 1.5 cm.

9. Make the filling: beat eggs with cream, salt to taste. Fill pie. Ideally, fill should completely cover the filling, but considering that I have low sides it took less. And put into the oven for 40 mins at 180*C after 20 minutes I covered the cake with parchment paper, since beginning to brown.

Comments and reviews

Leave a comment or a recipe review