I cannot explain why, but pumpkin continuously serves for me as an inspiration for non-traditional application of ingredients. This time I kneaded a dough on a pumpkin puree. The result was simply amazing – soft and supple dough, with sun-yellow color, fragrant and tender. This dough keeps a fresh taste for a long time and could serve both for sweet and salty pastries.
The basis for this pie is made of a Pâte Brisée dough, and the filling is made of pumpkin, sweet potato, cheese and some mint leaves. Care to try?
The following list of ingredients will work for a baking form (for a tart), 28 centimeters in diameter.
200 gr. flour
100 gr, cold butter cut into small cubes
0.5 tsp. salt
150 gr. sour cream
20 gr. butter
1 large onion
250 gr. pumpkin
350 gr. sweet potato (*)
250 gr. feta cheese
200 gr. low-fat sour cream
100 gr. Kashkaval (or similar) cheese
100 gr. hard yellow cheese (could be some kind of Cheddar with additives)
1.5 tsp. dry mint leaves
(*) alternatively, only pumpkin can be used – take 600 gr. in this case
Lets start with preparing the dough. Mix the flour with the salt. In a food processor add the butter to flour with salt and “beat” it into small crumbs. Transfer the crumbs into a bowl add most (not all) of the sour, mix the dough and form it into a small ball. If needed, add the remainder of the sour cream. Please note that there is no need to mix this into a completely uniform mass. This kind of dough doesn’t react well to over-mixing, as it becomes too firm. All we need is to form it into a firm ball. In the end, wrap the ball with a plastic wrap and put in refrigerator for, at least, 30 minutes.
Now to the filling: take a bowl and grate the pumpkin and the sweet potato on a fine grater. Take another bowl and grate all the cheese on the same grater into it. Finely chop the onion.In a large frying pan, dissolve the butter and fry the onion while mixing, until transparent. Add the grated pumpkin and sweet potato, mix and simmer this on high heat for 5-7 minutes until the vegetables change their color and soften. Remove from heat and chill.
If you are preparing this pie and plan to serve it the next day, you can take a long break at this point and leave both the dough and the filling in a refrigerator.
After chilling the fried vegetables, mix them with all other filling ingredients and add salt (if needed). In my case, the feta cheese was salty enough, so additional salt was not required. Might not always be the case.
Take the dough from the refrigerator, sprinkle with flour and roll it (make sure the size of the rolled dough “sheet” is matching the baking form you are going to use. It is easiest to roll this kind of dough between two sheets of baking paper. Insert the rolled dough “sheet” into the baking form and trim the edges.Cover the dough with a sheet of baking paper, put some load on top of it (for weight) and bake for 20 minutes on 190 C.
Remove the load and the baking paper, pour the filling into the form on top of the dough and bake for additional 45 minutes until the filling obtains slightly brownish color.
Remove from the oven and cool to room temperature. The pie is ready for serving at this point, although it can be even better if tasted cold from the refrigerator.
If you liked this salty pie, check out the Sweet Pumpkin Pie recipe:
Did you like this recipe? Do you think that you are going to cook it anytime soon? Have you already tried it?
Please leave us comments about your experience…..