Filter
Reset
Sort ByRelevance
Emily Veronica
Pumpkin pie with blue cheese
Pieces of filo pastry from the oven with pumpkin, cambozola blueberry cheese and pecans.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
40 minMain dishlemon, turkey fillet, garlic, Red onion, oil, Red pepper, swede, ground turmeric (koenjit), flour, chicken bouillon, corn kernels, fresh chives,kohlrabi soup with turkey and lemon -
25 minMain disholive oil, onion, garlic, Kale, thyme leaves, floury potatoes, chicken bouillon, Gelderse smoked sausage,portuguese farm cabbage soup with grilled sausage -
20 minMain dishpuff pastry, creme fraiche, Red onion, bacon cubes, old cheese, mustard, White wine vinegar, olive oil, lamb's lettuce, roots,flammkuchen with bacon, onion and crème fraîche -
75 minMain dishfrozen puff pastry, smoked bacon, yorkham, bunch onion, medium sized egg, fresh cream, grated French gruyere cheese 47, oak leaf lettuce melange, romatomat, radish, extra virgin olive oil, White wine vinegar,quiche lorraine with ham and spring onions
Nutrition
560Calories
Sodium28% DV670mg
Fat68% DV44g
Protein36% DV18g
Carbs7% DV21g
Fiber8% DV2g
Loved it