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Thegoodcooker
Pumpkin pie with white cheese
Savory pie with pumpkin, onion, tomato, egg and white cheese with a crispy crust
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Ingredients
Directions
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Cut the butter into small cubes. Mix with the flour, salt and thyme. Add the ice-cold water and quickly knead to a dough.
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Wrap the dough in plastic wrap and let it sit in the refrigerator for 30 minutes.
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Meanwhile, cut the onion.
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Cut the pumpkin into pieces. Remove the seeds and the stringy interior and cut off the skin with a sharp knife.
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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.
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Spoon the tomato puree through the pumpkin-onion mixture, season with salt and pepper. Let it simmer for another 10 minutes.
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Preheat the oven to 180 ºC.
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Grease the pie shape. Roll out ⅔ of the dough on a floured sheet and coat the cake tin with it.
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Beat the eggs.
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Mash the pumpkin mixture with ¾ of the beaten eggs and the water with a hand blender or food processor.
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Pour the mixture into the tart mold and crumble the cheese over it.
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Roll out the rest of the dough into a round slice and place it over the cake, press firmly on the sides.
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Brush with the rest of the beaten egg. Fry the cake in the oven for about 45 minutes.
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Nutrition
795Calories
Sodium27% DV645mg
Fat75% DV49g
Protein46% DV23g
Carbs21% DV62g
Fiber24% DV6g
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