The SAVORY PUMPKIN AND LEEK PIE is a truly autumnal dish, easy to make and full of flavor. It can be served as a hearty starter, as a main course—perhaps accompanied by a fresh salad—or even as a standalone dish. Despite its simplicity, it is a very indulgent plate that captures the colors and flavors of autumn, satisfying those who, like me, prefer to follow the seasons in their cooking and enjoy the best produce our land offers.
This savory pie pairs two very characteristic vegetables, pumpkin and leeks, which share a natural sweetness but each brings its own distinct flavor that blends beautifully. Choose a flavorful, compact pumpkin that provides creaminess and taste, and fresh, fragrant leeks to make every bite interesting. With little effort and in a short time you will obtain an original and delicious dish that will surprise and delight your guests.
SEE OTHER RECIPES WITH PUMPKIN:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2 leeks
- 4 cups pumpkin (diced; about 18 oz / 1.1 lb)
- 1 sheet shortcrust pastry (pâte brisée)
- 2 eggs
- 1/2 cup milk
- 1.4 oz Parmesan cheese (grated; about 1/3 cup)
- 1 teaspoon ground turmeric
- to taste extra virgin olive oil
- to taste salt
- to taste black pepper
- rosemary
- 2 tablespoons breadcrumbs
- 2 tablespoons Parmesan (for the surface) (for the surface)
Tools
- 1 Frying pan
- 1 Baking dish
Steps
To prepare the SAVORY PUMPKIN AND LEEK PIE, first wash and trim the leeks. Slice them into rounds and sauté them in a frying pan with a drizzle of oil, a little water, and salt.
Peel the pumpkin and remove the seeds. Cut it into slices and then into cubes. Add the pumpkin to the leeks, season with salt and pepper, cover with a little water and cook for 15 minutes or until the liquid has been completely absorbed. Be careful not to let the pumpkin become mushy.
Turn off the heat and let cool.
Lightly beat the eggs with the milk, salt, pepper, turmeric and Parmesan.
Line a tart pan with the shortcrust pastry (keep the paper in which it is wrapped), fold the edges in, prick the base with a fork and sprinkle it with the breadcrumbs.
Fill the pastry with the pumpkin and leeks and cover everything with the egg mixture.
Sprinkle the surface with two tablespoons of Parmesan and bake the savory pumpkin and leek pie in a preheated conventional oven at 374°F for 40 minutes.
Once baked, remove the savory pie from the oven, let it cool slightly, then slice and enjoy its delicate goodness.
STORAGE
The SAVORY PUMPKIN AND LEEK PIE can be kept in the refrigerator for 2 days, or you can cut it into wedges and freeze it well wrapped in cling film and placed in a container.
