Tasty, flavorful, and colorful, the crispy puff pastry with pumpkin and walnut cream is a delicious vegetarian savory pie with a delicate flavor. The grilled pumpkin and walnut cream pair very well in this rustic preparation, to which we can add gorgonzola to make it even tastier. It’s an ideal recipe if we plan to prepare starters or appetizers. Perfect also for those short on time, as it is enjoyed cold and both the puff pastry, pumpkin, and walnut cream can be made at different times.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz Pumpkin
- 1 roll Puff Pastry
- to taste Extra Virgin Olive Oil
- to taste Table Salt
- 1 oz Walnuts
- 2 tbsps Cold Water
- 1 tbsp Extra Virgin Olive Oil
- to taste Grated Pecorino and Parmesan
- to taste Chopped Walnuts
- to taste Chopped Parsley
Preparation
Cut the pumpkin into thin slices and grill them on both sides without seasoning.
Prepare the walnut cream by placing the walnut kernels in a mixer with parsley, grated cheese, garlic clove, water, and extra virgin olive oil. Blend until you get a fairly dense mixture that doesn’t run off. Taste and salt to your liking.
Preheat the oven to 392°F.
Unroll the puff pastry and prick it. Cover it with parchment paper on which dry legumes have been placed (they will act as weights), and bake it in the preheated oven at mid-height until it appears puffed and golden on the edges. Then, take it out, remove the parchment paper and legumes, and place it under the grill to brown the surface.
The last step will be to spread the walnut cream on the surface, add the slightly overlapping pumpkin slices, chopped walnuts, gorgonzola pieces, a drizzle of extra virgin olive oil, and table salt. Allow the crispy puff pastry with pumpkin and walnut cream to cool completely before cutting it, to avoid breaking it.
