Pumpkin pie
Instructions
Prepare a batter with flour, two tablespoons of olive oil and water; work the dough for at least 10 minutes and then wrap it in a towel and let stand.
Mix in a bowl the cream and 2 tablespoons of flour; join the quagliata and salt the whole; stir mixing well.
Boil squash in salted water and squeeze it as much as possible with the help of a towel.
Prepare a mixture of butter, onion and dried mushrooms (already found in warm water) finely chopped.
Add the pumpkin and let Sauté chopped well at least a quarter of an hour.
Remove the saucepan from the heat and let it cool.
Merge then plenty of Parmesan cheese, egg yolks and egg whites, salt and pepper to taste mix through amalgamating.
Roll out the puff pastry on a baking tray before heavily oiled, grease the surface of browse and superimpose each other and thus for each.
Spread on layers already prepared pumpkin, resulting in an even layer.
Spread the pumpkin layer a little oil and then spread over the quagliata.
On the last layer i.
e.
the quagliata, evenly distribute the butter in small pieces.
Cover everything with the remaining sheets one by one another like its predecessors.
Scroll towards the inside of the Pan excess edges forming a cordon of the cake.
Bake for about three quarters of an hour.
Ingredients and dosing for 6 persons
- 500 g of flour
- 1500 g of pumpkin
- 500 g of quagliata (see recipe)
- 1 glass of cream
- 75 g of butter
- 4 egg yolks
- 2 egg whites
- Parmigiano
- 2 tablespoons of flour
- 30 g of dried mushrooms
- 1 onion
- Olive oil
- Salt