Shortcrust Pastry with Pumpkin and Gorgonzola, a truly delicious dinner saver. The idea for this savory pie came from the need to eliminate leftovers from the fridge. After a dinner with friends, I found myself with an unused shortcrust pastry sheet, some pumpkin, and gorgonzola. Without having planned dinner for the next evening, and thus without having gone shopping, I used, as I often do, whatever I found in the pantry, both fresh and dry. Very often, without meaning to, I create delicious dishes this way. With the addition of a red onion and pecorino romano, which is never missing, I prepared this recipe in very little time and with great ease.
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- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Stovetop, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 package round shortcrust pastry
- 14 oz pumpkin
- 1 red onion
- 3.5 oz gorgonzola
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Pie Pan
- 1 Saucepan
- 1 Knife
- 1 Cutting Board
Preparation
Remove the skin from the pumpkin, and if you want to make chips to avoid waste, wash it first. Slice a red onion and dice the pumpkin.
Put the extra virgin olive oil in a high-sided non-stick pan and add the onion and pumpkin. Also add the salt and place on medium-high heat to brown. Stir continuously to prevent burning and turn off once it has softened.
Meanwhile, cut the gorgonzola into pieces and shave the pecorino. Place the shortcrust pastry sheet in a pie pan, remove the excess parchment paper, and prick the bottom with a fork.
Fill the pastry with pumpkin and enrich it with gorgonzola and pecorino. Add the pecorino shavings and fold the pastry over itself to form pleats. Bake in a preheated oven at 536°F and cook for about 25 minutes or until the savory pie is golden brown.
Serve our Shortcrust Pastry with Pumpkin and Gorgonzola, only after letting it rest for 5 minutes.
Tips
The savory pumpkin and gorgonzola pie keeps very well in the refrigerator for several days.
The important thing is to store it in airtight containers, in glass or ceramic.
It can also be frozen, both raw and cooked.
You can then cook it directly from frozen, or let it thaw slowly in the refrigerator, never at room temperature.
This way, we can avoid unpleasant food poisoning.
