SAVORY PUMPKIN PIE

SAVORY PUMPKIN PIE
torta salata di zucca
Preparing season: 1 hour + 30 minutes cooking period
4 Servings Solution
1 lb. 11 oz. (750 g) pumpkin
2 significant eggs
3/4 cup (80 g) grated
Parmigiano Reggiano cheese
1/2 cup (125 ml) clean product
Salt and recently flooring black pepper
to style
Recently grated nutmeg
11 oz. (300 g) puff pastry

Warm the oven to 350°F (175°C). Clean the pumpkin, minimize it into
higher elements, and bake it inside of a huge baking pan for 30 minutes, or
until finally it is smooth. If it starts to about-brown, deal with it with alumi-
num foil. Make it possible for the pumpkin neat, then scrape out and discard the
seeds and filaments.

Purée the pumpkin within a blender. Move it to a bowl and include
the eggs, Parmigiano, and product. Period with salt, pepper, and a
sprint of grated nutmeg.

Warm the oven to 350°F (175°C). Roll out the puff pastry to
1/8 inch (3 mm) thick and shift to a pie pan. Employing your fin-
gers, spread the pastry into the corners and up the aspects of the
pan. Pour within just the pumpkin mix and gentle the seem. Bake
for 30 minutes, or right up until golden-brown.