A fragrant open pie with a delicate filling will turn out to be no less tasty than puff pastry – as you like it.
Summary
| Cook Time | 1 hours |
| Total Time | 1 hours |
| Course | Breakfast |
| Servings (Default: 6) |
Ingredients
Ingredients- 300 g ready-made shortcrust pastry
- 500 g pumpkin pulp
- 150 g mascarpone
- 60 g parmesan
- 60 g butter
- 1 egg
- leaves of 3-4 sage sprigs
- Brown sugar
- flour
- salt freshly ground black pepper
Print Recipe
Pin Recipe Instructions
- Cut the pumpkin into thin, even slices. Place on a cutting board and dust lightly with sugar.
- For the filling, finely chop 6-8 sage leaves. Combine with mascarpone and finely grated Parmesan cheese. Season with salt and pepper.
- Dust the table with flour. Roll out the dough into a rectangular layer 7–8 mm thick.
- Line a baking sheet with paper. Transfer the dough to it. Spread the cheese filling in a thin layer, not going about 3 cm to the edges. Place the pumpkin slices beautifully on the filling.
- Spread the egg beaten with a pinch of salt over the dough until smooth. Bake the biscuit in an oven preheated to 180 ° C for 25 minutes. or until ready.
- Melt the butter in a heavy-bottomed saucepan. Place 5–7 sage leaves in the melted butter and fry for 1 minute, shaking the saucepan. Grease a finished cake, garnish with sage leaves, and serve warm.
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