Preparation: 20 Min
Cooking: 1 Hour & 10 Min
Portion: 8 Persons
1 roll Puff Pastry 800 g Pumpkin 250 g Ricotta 100 g Parmesan cheese 3 eggs 3 sprigs of marjoram Salt Pepper Milk (for brushing)
Peel the pumpkin, remove the seeds and cut it into slices. Put the pumpkin slices on a baking sheet with a sheet of parchment paper, salt lightly and cook in a preheated ventilated oven for about 40 minutes until it is cooked and soft. Remove the pumpkin from the oven and put it in a bowl. Add the ricotta, the eggs, the Parmesan, the leaves of the marjoram, salt and pepper and blend everything with an immersion blender to obtain a homogeneous cream. Unroll the puff pastry and put it in a pan with its parchment paper. Prick the base of the puff pastry and pour the mixture for the salted pumpkin pie. Close the edges of the puff pastry inside, brush the puff pastry with milk. Bake the pumpkin salted pie in a preheated oven at 180 ° for 40 minutes until cooked and golden brown. Remove the salted pumpkin pie from the oven and let it cool completely before removing it from the pan and cutting it. Storage: The salted pumpkin pie can be kept in the fridge for two or three days.
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