Diversify your usual pumpkin pie by cooking it with goat cheese, leek, and even making it open! This cake takes an hour to cook, making six servings. Can be served as a separate dish.
It is necessary
- - 300 g of wheat flour;
- - 60 g of grated Parmesan;
- - 300 g squash pumpkin;
- - 100 goat cheese;
- - 50 ml of cream;
- - 50 ml of dry white wine;
- - 1 chicken egg;
- - 40 g butter;
- - 3 teaspoons of fresh thyme;
- - 4 tbsp. tablespoons of olive oil;
- - 2 leeks;
- - black pepper, salt to taste.
Instructions
Step 1
Preheat the oven to 180 degrees. Chop flour and butter in a processor or knead quickly with your hands. Add thyme (1 tsp of leaves), cheese, pour in water, you should get an elastic dough. Put it in a cold place for half an hour.
Step 2
Peel the pumpkin, cut into wedges, place on a baking sheet, drizzle with olive oil, add spices, bake (15 minutes is enough). Cool it down.
Step 3
Cut the leek into thin rings, fry in butter and olive oil. Add white wine, simmer until the liquid evaporates, stirring occasionally. Season with pepper and salt to taste. Cool it down.
Step 4
Roll the dough into a cake, step back a couple of centimeters from the edges, lay out the filling in layers: leeks, pumpkin, cheese. Fold the edges of the dough, form the sides.
Step 5
Beat a raw egg a little, brush over the dough. Mix the rest of the egg with the cream, pour over the pie. Add the rest of the thyme. Bake pumpkin pie at 180 degrees for 30-40 minutes. Bon Appetit!
