A fragrant open pie with a delicate filling will turn out to be no less tasty than puff pastry – as you like it.

Summary

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

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Instructions

1. Cut the pumpkin into thin, even slices. Place on a cutting board and dust lightly with sugar.
2. For the filling, finely chop 6-8 sage leaves. Combine with mascarpone and finely grated Parmesan cheese. Season with salt and pepper.
3. Dust the table with flour. Roll out the dough into a rectangular layer 7–8 mm thick.
4. 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.
5. 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.
6. 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.