Pumpkin pie with white cheese

Cut the butter into small cubes. Mix with the flour, salt and thyme. Add the ice-cold water and quickly knead to a dough.

Wrap the dough in plastic wrap and let it sit in the refrigerator for 30 minutes.

Meanwhile, cut the onion.

Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife.

Cut the flesh into cubes. Heat the oil in a large frying pan. Fry the onion and the pumpkin cubes on high heat until they turn brown.

Spoon the tomato puree through the pumpkin-onion mixture, season with salt and pepper. Let it simmer for another 10 minutes.

Preheat the oven to 180 ºC.

Grease the pie shape. Roll out ⅔ of the dough on a floured sheet and coat the cake tin with it.

Beat the eggs.

Mash the pumpkin mixture with ¾ of the beaten eggs and the water with a hand blender or food processor.

Pour the mixture into the tart mold and crumble the cheese over it.

Roll out the rest of the dough into a round slice and place it over the cake, press firmly on the sides.

Brush with the rest of the beaten egg. Fry the cake in the oven for about 45 minutes.