Pumpkin, Sage and Parmesan Pie
4 servings
60 minutes
Pumpkin pie with sage and parmesan is an elegant dish of European cuisine that harmoniously combines the sweetness of butternut squash, the spicy notes of sage, and the rich flavor of parmesan. This pie is a cozy autumn treat with roots in Italian and French culinary traditions that value the balance of flavors and textures. Delicate mascarpone gives the filling a creamy consistency, while the shortcrust pastry baked to a golden crisp adds expressiveness to the pie. Sage sautéed in butter reveals its aroma, enhancing the dish not only visually but also with flavor nuances. This pie is perfect for a warm family dinner or an elegant treat for guests, accompanied by a cup of fragrant tea or a glass of white wine.
1
Slice the pumpkin into thin slices using a mandoline or food processor.
- Butternut squash: 500 g
2
Preheat the oven to 190 C. Roll out the dough to a thickness of 2 mm, place it on a baking sheet, and trim the excess.
- Shortcrust pastry: 300 g
3
Mix mascarpone, parmesan, chopped sage and salt. Spread on the dough, leaving 3 cm from the edge. Place pumpkin slices on top of the cheese mixture, slightly overlapping, leaving 1 1/2 cm from the edge. Fold the edges of the dough over the pumpkin. Brush with beaten egg.
- Mascarpone cheese: 6 tablespoons
- Grated Parmesan cheese: 100 g
- Sage: 0.5 bunch
- Chicken egg: 1 piece
- Butternut squash: 500 g
4
Salt and bake for 30 minutes until the dough is crispy and golden, and the pumpkin is soft.
- Butter: to taste
5
Heat the butter in a small skillet. Add the sage leaves and fry until crispy and the butter turns golden. Drizzle over the pie and serve warm.
- Sage: 0.5 bunch
- Butter: to taste