Pumpkin pie on shortcrust pastry with gorgonzola
8 servings
60 minutes
Pumpkin pie on shortcrust pastry with gorgonzola is the embodiment of sweet and savory flavor harmony. Its base is a tender, crumbly shortcrust that contrasts with the velvety filling of roasted pumpkin, cream, and aromatic spices. Gorgonzola adds a rich creamy saltiness to the pie, creating a wonderfully balanced flavor combination. This recipe has European roots and resembles traditional autumn dishes, especially popular in Italy and France. Such a pie is suitable for a cozy family dinner or a festive table, surprising guests with its elegant taste and appetizing golden crust. The combination of pumpkin and blue cheese makes it an especially interesting gastronomic experiment for lovers of unusual flavor solutions.
1
Peel the pumpkin, cut it randomly, and send it to an oven preheated to 200 degrees for 25-30 minutes.
- Pumpkin: 550 g
2
For the test, grate the butter into sifted flour and rub it into crumbs. Add one egg and salt to taste. Knead the dough until smooth and refrigerate for 30 minutes.
- Butter: 120 g
- Wheat flour: 250 g
- Chicken egg: 4 pieces
- Salt: to taste
3
Take the pumpkin, cool it down and mash it with a fork, add eggs, cream, grated hard cheese (parmesan, emmental or any other), add thyme, salt and pepper to taste and mix well.
- Pumpkin: 550 g
- Chicken egg: 4 pieces
- Cream 20% fat: 70 ml
- Hard cheese: 150 g
- Thyme leaves: to taste
- Salt: to taste
- Ground black pepper: to taste
4
Roll out the dough, grease the baking form with oil, transfer the dough into it, and spread it evenly. Line with baking paper, sprinkle with peas on top, and bake in the oven at 200 degrees for 15 minutes.
- Butter: 120 g
5
After baking, pour the filling into the dough base and crumble the gorgonzola. Return to the oven for 30-40 minutes.
- Gorgonzola cheese: 100 g
