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Emily Veronica
Pumpkin pie with blue cheese
Pieces of filo pastry from the oven with pumpkin, cambozola blueberry cheese and pecans.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Grease the spring molds with some oil.
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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.
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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.
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Peel the pumpkin and cut the flesh into cubes of 1 cm. Put in a bowl.
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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.
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Beat the eggs with (freshly ground) salt and pepper and spread over the molds. Sprinkle the nuts over it.
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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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