Summary

Ingredients

• 1 packet puff pastry, dia 33 cm
• 200 g bacon, cut into fine strips
• 3 medium onion (s), cut into strips
• 500 g pumpkin meat (butternut), rated with a hash brown
• some salt and pepper
• 1 teaspoon caraway seeds
• 400 g cheese (Emmentaler), rated with a rösti rater
• 3 dl milk
• 2 egg (s)
• 3 cloves garlic, pressed
• some nutmeg

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Instructions

1. Heat a frying pan and fry the bacon in it. Add the onions and continue frying. Add the pumpkin and continue frying, season to taste with a little salt, pepper and a tablespoon of caraway seeds. Mix well, set aside and let cool.
2. Preheat the oven to 180 degrees circulating air.
3. Put the puff pastry into a round shape with the baking paper, prick a little with a fork. Spread the cooled pumpkin mixture on the puff pastry, pour the cheese over it and spread it nicely. Mix together the milk, eggs, garlic, a little salt, pepper and nutmeg and spread over the cheesecake. Then bake the cheesecake in a fan oven for 30 to 35 minutes.