As you know this month it’s all about pumpkin! Sice i got a huuuuge pumpkin last year from my grandmother, and it’s still holding up – now in the freezer, i decided to cook something new everytime. It all started with a Pumpkin soup with garlic (recipe here), and it continued with this amazing Quiche with Gorgonzola in it. So you tell me, how can you not like it? It has smelly cheese!
But since this pumpkin journey I discovered that the world is divided into two: the pumpkin lovers and there are those who hate pumpkin from the bottom of their souls. As it is Lex Luthor for Superman, The Mandarin for the Iron Man, Green Lanthern to Sinestro, Jonah Hex to Quentin Turnball… their nemesis!
But these words are for those who love pumpkin in any form, pies, cakes, shakes, seeds, salads, soups … and this mix, pumpkin and smelly cheese it’s awesome!
Let’s get down to business!
For the crust you’ll need:
- Vegetable Oil – 100 ml
- All purpose flour – 250 g
- Salt – 1 tsp
- Baking soda – 1 tsp
- Warm water – 100 ml
For the filling:
- Baked pumpkin – 500g (diced)
- Heavy cream – 200 ml
- Gorgonzola – 100g (or any blue cheese)
- Red onion – 2 large – julienne
- Oil – 30 ml
- Eggs – 4
- Rosemary – a pinch
First of all i diced the pumpkin and mixed it with a few drops of olive oil, a pinch of rosemay and a pinch of salt, and then put it in the oven on low heat for 30-40 minutes, until it’s all soft.
Meanwhile i made the crust. It’s easy peasy – just put all the flour (250g) in a large bowl and mix it with the dry ingredients – salt and backing soda. Make a hole in the middle and pour while mixing 100 ml olive oil and then 100 ml warm water. Mix until you get a nice dough and set aside.
Let’s take care of that filling – mix the eggs with 200 ml heavy cream, and then add 100g crumbled gorgonzola. If the pumpkin is ready put in the same bowl with the filling and mix it. Now let’s saute that onion with a pinch of oil, until soft and tender.
Place the dough on a lightly floured surface and rolling from center outward, form a round shape so that it will fit into you pan. Put it into bottom and sides of you plate, gently. Now pour the pumpkin filling in it and bake it for 45 – 60 minutes – until golden brown!
Cook & Photo & Main eater: Ionela
Inspired by: www.closetcooking.com