Description
Pumpkin can rightly be called the Queen of autumn! Pumpkin cakes most-autumn. Bright pie will brighten a gloomy autumn day with its colors and will not disappoint you taste. I suggest to try a cake with a spicy-aromatic taste.
Ingredients
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Flour
110 g
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Butter
70 g
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Cheese
40 g
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Spices
1 tsp
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Water
2 Tbsp
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Pumpkin
300 g
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Leeks
2 piece
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Cheese
70 g
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Vegetable oil
4 Tbsp
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Broth
50 ml
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Chicken egg
1 piece
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Cream
50 ml
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Salt
-
Black pepper
Cooking
Wash pumpkin, peel, cut into slices no thicker than 1 cm, lay on a baking sheet (I covered a baking sheet with parchment). Lubricate the wedges 1 tbsp vegetable oil (I used Ideal), add salt and pepper to taste, sprinkle with "herbes de Provence". Put in a preheated to 180C oven and bake for 15 minutes (not more).
While the pumpkin baked-make the dough. To the flour add the cold butter, cut into pieces, chop the knife into crumbs, add malcontenti cheese and "herbes de Provence", gradually water if necessary. Gather the dough into a ball and remove for 30 minutes in the refrigerator.
Prepare the filling. The white part of leek cut into thin rings, fry them on medium heat in a mixture of vegetable (I used oil "Ideal") and of butter, until transparent. The onions should not burn and darken. When the onion is almost done, add the broth and cook, stirring until the liquid is evaporated. Salt, pepper and let cool slightly.
Roll out the dough into a circle of d=25 or 26 cm
Stepping back from the edge a couple of cm, put the filling in layers:first onions, then squash, gaps to be filled cheese.
The edges of the dough to wrap, to form ledges.
Lightly whisk the egg and grease the dough.
Mix egg with cream and pour the pie. Put in oven and bake at 180 degrees for 30-35 minutes.
Sprinkle with greens.
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