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Pumpkin and parmesan pie

Pumpkin and parmesan pie

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1. Leave the dough to thaw.

2. Peel a squash, grate it and squeeze the juice. Sprinkle with salt and let the water come out of them for a few minutes. Drain well and place in a bowl. Then mix with two eggs, the egg whites from the third egg, the grated telemeau and parmesan, the ground cumin, the pepper, the chopped dill and the two tablespoons of semolina. Because I squeezed the zucchini very well, the composition was quite dry, so no more semolina was needed. Homogenize and let the semolina act for a few minutes. If you find the composition too soft, you can add another tablespoon of semolina.

3. Wallpaper a 28 cm shape with baking paper, place the dough and pour the composition over it. Level the pumpkin and cheese mixture and fold the corners of the dough, greasing it with the milk yolk mixture. Sprinkle a few cumin seeds and place the tomatoes on top.

4. Put the pie for 30-40 minutes in the preheated oven, at 180 degrees until the puff pastry browns nicely.