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