Pumpkin-stamp pie with goat's cheese and beet

Name: pumpkin-stamp pie with goat's cheese and beet
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium onion; 1 teaspoon ginger powder (djahé); 1 teaspoon coriander powder (ketoembar); mespoint cinnamon powder; 500 gram pumpkin; 300 gram crumbly potato; 1 egg; 6 slice pie dough; 200 gram beet; 200 gram soft goat cheese

Ingredients

Directions

Heat the oil and fry the onion in soft and golden brown for about 5 minutes. Add the spices, pumpkin, potato cubes and a pinch of salt and stir fry for a few minutes.
Add as much boiling water as the vegetables are just underneath and simmer on low heat for about 10 minutes.
Drain the cooking liquid and grate the vegetables. Season well with salt and pepper and whisk in the egg.
Grease the shape. Divide the dough over the spring form and cut the raised edge evenly. Peel the beet and cut into thin slices. Season them with pepper.
Preheat the oven to 200 ° C. Divide half of the pumpkin puree over the mold and smooth. Divide half of the beet slices on top of each other and repeat this again. Cover with the crumbled cheese and fry the cake in about 40 minutes until tender and brown. Leave for 10 minutes and cut the cake into points.
Tasty with lamb.