Ingredients
Dough:
- 300 gram Flour wheat / Flour
- 150 gram Butter
- 1 piece Chicken egg
Filling:
- 400 gram Pumpkin
- 1 piece Onion
- 120 gram Soft cheese with blue mold
Casting:
- 1 pinch Salt
- 3 pieces Chicken eggs
- 80 ml Milk
- 80 ml Cream (30%)
- 2 pinches Nutmeg
- 1 teaspoon Basil (dried)
Instructions
- Mix flour, butter, egg and a pinch of salt in a separate bowl.
- The finished dough is wrapped in plastic wrap and left in the refrigerator for 30 minutes.
- Peel the pumpkin and cut into half moons.
- Cover the baking sheet with baking paper or Teflon sheet. Lay out the pumpkin, stepping away from each other. Sprinkle with sunflower oil, salt and pepper. Bake in a preheated oven at 180g for 20-25 minutes until soft.
- Grease the baking dish with oil. Put the dough into a mold, forming high sides. Pierce the dough with a fork.
- Cover the dough with baking paper, pour out the beans (make the filling). Bake the base for the custard pie in a preheated oven at 180g for 20 minutes. Remove the paper and beans.
- Cut the cheese with blue mold arbitrarily and put it on a hot base for a custard pie. Cut the onion into half rings. Spread on cheese.
- Put the pumpkin on top beautifully. It all depends on your imagination.
- In a separate bowl, mix cream, milk, eggs, nutmeg, black pepper and dry basil. Lightly whisk with a whisk.
- Pour the filling over the filling. Bake in a preheated oven at 180 *C for 40 minutes. Cool the finished product completely on the grill.
- You can serve! Enjoy your meal!