Pumpkin pie 02

10178 PUMPKIN PIE INGREDIENTS 1 kg 8 PEOPLE chopped yellow squash, 250 g of gruyere, 5 slices of pancarr ', 1 egg, ground cinnamon, salt, butter and flour.

For the dough: 350 g flour, 150 g butter, 1 egg, salt.

Sieved ' PROCEEDINGS ' fountain the flour on the work surface, add the butter and start to knead.

Add 50 g of cold water, egg and a pinch of salt.

Knead the dough, cover it and let it rest in the fridge for 20 minutes.

Cut the flesh into slices and cook in the oven already warm for about 15 minutes, then refrigerate.

Roll out the pastry; cut just over half and lined with buttered and floured mold.

Place on bottom of Pan bread slices and put on a layer of pumpkin slices.

Salted and flavoured with cinnamon, then cover the pumpkin with a layer of sliced Swiss cheese.

Proceed in this manner, alternating between pumpkin and cheese, until the end of the ingredients.

Cover the cake with the remaining dough, seal the side by pinching with your fingers along the edges and use the cutouts to decorate the surface.

Brush the surface with egg, then bake (180°) for 50mn.

Serve.