Savory pie with pumpkin and gorgonzola.
Just a few more recipes and I’m done with pumpkin, maybe, I even stored some in the freezer 😁
Between the harvest from the garden and gifts, there’s always plenty, oh well, we’ll eat them!
So, a recipe that, as often happens, is very simple, I used the pumpkin raw to preserve the nutrients, to avoid too much cooking.
In this case, I used Delica pumpkin, which has dense flesh and remains firm after cooking, and when mashed, has a good texture. I could have baked it, but as mentioned above, too much cooking alters the nutrients.
Saturday morning, I had a bunch of ingredients, and after glancing at the recipes to transcribe on the blog, I chose this one; a savory shortcrust pastry, flavored with thyme and filled with pumpkin and gorgonzola. Unfortunately, I can’t consume much of this delicious cheese, so every now and then, I use it as an ingredient to indulge in the pleasure of eating it.
I know the first traces of this cheese date back to the Middle Ages, spreading over the centuries; my absolute favorite pairing is with walnuts, or with pears, then I have to walk at least ten kilometers to avoid problems.🏃♀️
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Pumpkin, gorgonzola, and shortcrust…
- 1.1 lbs Delica pumpkin
- 7 oz gorgonzola
- 1 egg
- 1 coffee cup mix for soffritto (Replaced onion with leek.)
- to taste salt
- to taste olive oil
- 2 cups flour
- 4.5 oz vegetable margarine
- 1 egg
- 2 pinches thyme
- to taste salt
- 1 egg yolk (For brushing)
Tools
For this pie, traditional kitchen tools are needed, which we all have, but if you need to buy something, I recommend:
- Kneading Boards
- Molds
- Bowls
- Knives
Steps
A quick and easy pie to prepare with a few steps
First, prepare the savory shortcrust pastry, blend the margarine with the egg and salt, add the flour and thyme; when the mixture is crumbly, knead quickly and…
Once you’ve formed a dough ball, wrap it in cling film or place it in a sealed container and let it rest in the refrigerator for about an hour.
Meanwhile, cut the pumpkin into pieces and then chop it finely, in the past it was called “mire pois” small pieces, I used the food processor because I prepared two. You can also use the mandoline to cut it into flakes.
Sauté the soffritto for five minutes and
Add it to the pumpkin, gorgonzola, egg, and salt; mix well
After lining the mold with the rolled-out shortcrust, fill with the mixture and level it.
Decorate with the remaining dough. In the center of the flowers, I put black salt after brushing them with an egg yolk, but I also add poppy seeds or flax.
Bake in a preheated oven at 350 degrees Fahrenheit for about thirty minutes.
Wait to remove it from the mold, allow to cool a bit, or if you plan to consume it immediately, use parchment paper to make the task easier without breaking it.
You can store your pie…
It can be safely stored in the refrigerator for three days; I also put it in single portions in the freezer. You can also bake it in single portions or other shapes. If you add walnuts, it becomes a super tasty pie, I alternate, depending on the menu, if I make one recipe heavier, I keep it light on another.
