In the bowl of a food processor, combine flour, 30 g grated cheese, 150 g of chilled butter and a pinch of salt.

Whisk to a state of fine bread crumbs.

Add ice water and continue mixing in a food processor until ball of soft dough. Wrap the finished dough in cling film and refrigerate for 30 minutes.

Meanwhile, prepare the filling. In coverage on low heat, heat the olive and 25 g butter. Add the onion and cook it for 5 minutes until soft.

Add the pumpkin and cook, stirring, 2 to 3 minutes. Then pour 125 ml of water and bring to a boil. Again reduce the heat, cover and cook for 20 minutes until cooked pumpkin. "20 minutes" - the words of the original recipe, but in my experience pumpkin is cooked much faster, on the strength of 7 minutes, so the water would take less than 125 ml.

Add brown sugar and balsamic vinegar, stir. Cool.

Preheat the oven to 200 gr. The pan or form for baking vystelit baking paper. Slice dough into disc with a diameter of 30 cm and place it on a baking sheet. Convenient to roll out immediately on paper and transfer on a baking sheet.

The cooled pumpkin mix 2 eggs, cream and half the remaining cheese. Add salt, pepper. The filling turns out watery. Perhaps it was due to the fact that pumpkins were extinguished in 125 ml of water 20 and 7 minutes, and excess liquid does not have time to evaporate.

The remaining half of the cheese put on the dough, leaving a 2-inch border.

Then put the stuffing, wrap the free edge up and samaita. As I wrote, the filling I got watery, so at this stage I had trouble with. To cake did not spread, I suggest baking it in a round shape, the sides of which would support the cake. And if you do it on the baking sheet, then you need to immediately brace it with some pie around the perimeter, for example, ridges of the foil. Remaining egg lightly whisk and brush over the sides of the cake. On top of the pie sprinkle the remaining 2 tbsp of cheese.

Bake 30 minutes - 40 until Golden brown. The filling needs to set. Serve warm. (But even out of the refrigerator it is also very tasty.) Bon appetit!