Pumpkin and Cheese Pie
8 servings
70 minutes
Dairy and cheese dishes are another important element of the Jewish holiday table, including Hanukkah. It is associated with other fateful events for the Jews: this is how they honor the feat of the high priest's daughter Judith, who lured the commander Holofernes, the leader of the Assyrian army that invaded the borders of Israel, into her chambers and fed him a pie with salty cheese, which he washed down with wine without measure. As a result, Holofernes got drunk and lost his head - in the literal sense. Upon learning of the death of the commander, the troops he led fled in fear, and Israel was miraculously saved from danger. In general, on these holidays, the more cheese, baked goods and their derivatives on the table, the better.
1
Chop the pumpkin seeds slightly, sift 200 grams of flour into a bowl, add the chopped seeds and a pinch of salt, then add 100 grams of butter and knead the dough. Place it in the fridge for at least half an hour, preferably an hour.
- Wheat flour: 200 g
- Pumpkin seeds: 50 g
- Salt: pinch
- Butter: 120 g
2
Cut the pumpkin into large slices, peel off the skin and seeds.
- Pumpkin: 300 g
3
Roll out the dough to a thickness of 2-4 mm, place it on a baking sheet or in a mold, and prick it in several places with a fork. Spread the pumpkin in a single layer on the dough, brush it with soft butter or any vegetable oil, and send it to a preheated oven at 200 degrees for twenty minutes. The pumpkin should become soft - depending on the variety and ripeness, this will take twenty to thirty-five minutes.
- Pumpkin: 300 g
- Butter: 120 g
4
Grate the cheese on a coarse grater, cut it, or break it into small pieces, depending on the type. Place it on the pumpkin, matching the type to each quarter, and put it back in the oven for five to ten minutes to melt the cheese.
- Gorgonzola cheese: 50 g
- Comte cheese: 50 g
- Mozzarella cheese: 50 g
- Emmental cheese: 50 g