PUFF PASTRY PIE WITH PUMPKIN AND GORGONZOLA, a main course for dinner also great as an appetizer, an easy and quick fall recipe with pumpkin.
I wanted something tasty, simple to prepare but impressive on the table. That’s how the puff pastry pie with pumpkin and gorgonzola was born, a perfect main course for dinner but also as a rustic and tasty appetizer.
It’s one of those evening-saving ideas that everyone loves: crunchy on the outside, creamy on the inside, with that sweet and salty mix due to the pumpkin and gorgonzola. If you’re looking for an alternative to the usual pizza or classic savory pie, this is the recipe that will turn your dinner around in minutes.
Follow me in the kitchen today there’s the puff pastry pie with pumpkin and gorgonzola.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stove, Oven, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1 puff pastry
- 1.1 lbs pumpkin
- Half red Tropea onion
- 5.3 oz gorgonzola
- 2 tablespoons grated parmesan cheese
- pepper
- salt
- rosemary
Steps
Cut the pumpkin into small cubes and cook it in a pan with a drizzle of oil and the thinly sliced onion. Adjust with salt and pepper and let it cook until soft (10-12 minutes).
Roll out the pastry in a round baking pan with its parchment paper, prick the bottom with a fork.
Fold the edges of the pastry inward to form a rustic edge. Pour the cooked pumpkin and distribute it evenly. Add the gorgonzola in pieces on top, a few rosemary needles, and a sprinkle of parmesan.
Fold the edges of the pastry inward to form a rustic edge.
Bake in a preheated static oven at 392 °F for 25-30 minutes, until the surface is golden and the gorgonzola is well melted.
Serve warm or at room temperature: it’s great even the next day!
Bon appétit
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PUFF PASTRY PIE WITH PUMPKIN AND GORGONZOLA
Why you will love the puff pastry pie with pumpkin and gorgonzola
It’s easy and quick: few ingredients, maximum result.
It’s versatile: you can serve it as a main dish, appetizer, or finger food cut into cubes for a buffet.
It’s seasonal: pumpkin is the queen of autumn and paired with gorgonzola becomes pure poetry.
It’s a dinner-saving recipe: if you have a roll of puff pastry in the fridge, you’re already halfway there.
Tasty variant ideas
The puff pastry pie with pumpkin and gorgonzola is delicious as is, but you can personalize it:
Add walnuts or pine nuts for a crunchy touch.
Replace the gorgonzola with cream cheese or fontina if you prefer milder flavors.
Add speck or bacon for a more rustic version.
Serve it warm, accompanied by a fresh salad for a complete meal.
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FAQ PUFF PASTRY PIE WITH PUMPKIN AND GORGONZOLA
Can the puff pastry pie with pumpkin and gorgonzola be prepared in advance?
Yes, you can assemble it and keep it in the fridge raw for a few hours, then bake it when ready. Or prepare it ahead and reheat in the oven.
What does it pair well with?
A simple green salad or a side of grilled vegetables. If serving as an appetizer, it’s great on its own.
What type of gorgonzola to use?
Both sweet and spicy are good: it depends on how intense you want the savory pie to be.
Can it be frozen?
It’s better not to, as puff pastry loses its crispness after freezing. It’s best to eat it within 1-2 days.
Is it suitable for children?
It depends: if they don’t like the strong taste of gorgonzola, you can replace it with a milder cheese.
