Pumpkin pie with blue cheese

Name: pumpkin pie with blue cheese
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 5 el traditional olive oil; 4 sheet fresh filo pastry pack 225 g; 500 g fresh pumpkin; 150 g cambozola bluefin cheese; 7,5 g fresh thyme container 15 g; 4 medium sized egg; 20 g unsalted pecans container 70 g

Pieces of filo pastry from the oven with pumpkin, cambozola blueberry cheese and pecans.

Ingredients

Kitchen Stuff

4 spring form (Ø 12 cm)
1 baking brush

Directions

Preheat the oven to 200 ° C.
Grease the spring molds with some oil.
Halve each sheet of filo pastry in width. Fold the half sheets twice. Brush all the sheets with the baking brush on both sides with oil.
Place 1 folded sheet of filo pastry in each mold, turn the molds a quarter turn and place a second sheet on top. Let the dough hang slightly over the edge.
Peel the pumpkin and cut the flesh into cubes of 1 cm. Put in a bowl.
Cut the cambozola into pieces and rub the leaves of the thyme. Mix the cheese and thyme with the pumpkin. Divide the mixture over the molds.
Beat the eggs with (freshly ground) salt and pepper and spread over the molds. Sprinkle the nuts over it.
Fold the overhanging filo pastry back over the filling. Bake the tarts in the middle of the oven in about 20 minutes until golden brown and done.

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Nutrition

560Calories

Sodium28% DV670mg

Fat68% DV44g

Protein36% DV18g

Carbs7% DV21g

Fiber8% DV2g

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