This pumpkin, mushroom and hazelnut pie is perfect for dinner or as a starter at any meal. It is a savoury pie for which you can prepare the filling very quickly, and the result is spectacular. A wonderful combination of autumn flavours in a pie that will surprise you.
You can choose the finish yourself - you can give it a more careful look with the detail of the dough cut into puff pastry (this will take you more time), or you can choose to cut the dough into a less elaborate design... Or without cutting it! That would be the quickest way to do it. How will you be encouraged to make it yourself?
Ingredients
- 1 small pumpkin
- 260 gr of cream cheese
- 4 eggs
- Salt and pepper
- Nutmeg
- Oil
- Half onion
- Two cloves of garlic
- 250 gr of mushrooms
- 150 gr shitake mushrooms
- Parsley
- Two sheets of shortcrust pastry*
- Two handfuls of toasted hazelnuts
- Butter to grease the mold
*If you end up covering the cake with the whole sheet of shortcrust pastry or in strips to make a lattice, 2 sheets of shortcrust pastry will be enough; if you intend to cut the sheets in the shape of leaves as in the video, you will need 3 sheets.
Preparation
- Peel the pumpkin, cut it in half and cut it into long pieces, like large wedges. Place it on a baking tray or dish (the Emile Henry ceramic dish was used in the recipe), season with salt and pepper, add a dash of oil and bake in the oven preheated to 180ºC, for 10 minutes on each side. You only want to pre-cook the pumpkin to ensure that it remains tender after the final cooking - after the indicated baking time, remove and set aside.
- In a bowl, mix 4 eggs and the cream cheese. If you want, you can add a little cooking cream. Season the mixture with salt and pepper.
- Heat a frying pan or sauté pan. Add a few tablespoons of oil and brown the finely chopped onion and minced garlic (you can use a garlic press ). Brown for a few minutes.
- Slice all the mushrooms and add them to the pan, along with the garlic and onion. Add salt, pepper, half a teaspoon of nutmeg and sprinkle parsley on top. Allow to reduce and remove from heat.
- Prepare the round Emile Henry ceramic dish by greasing it with a little butter. Place the shortcrust pastry sheet on top.
- Pour the cheese and egg mixture into the mould, arrange the pumpkin wedges on top, sprinkle with a handful of hazelnuts and add the mushrooms.
- On top, lay out the second sheet of shortcrust pastry (make a hole in the middle to let the steam escape), or cut the shortcrust pastry into strips to make a lattice. Or cut the dough into sheets and arrange them lovingly on top of the pan as they did in the video! Start by placing the sheets from the outer edge and work your way up to smaller and smaller circles.
- Cook for 40 or 45 minutes at 180ºC.
- Remove it onto a cooling rack, kitchen towel or wooden board to avoid a sudden temperature shock, let it rest for a few minutes and you can serve it hot... Or set aside to serve the cake warm after a few hours.
Grades
In the recipe they have used the 28cm tall Emile Henry ceramic mould, this one here .
You may like the traditional model of the same mold better, this one .
Comments
Claudia said:
Hola Lucía, de forma fácil y al ser una tarta salada, podrías hacerlo con una capa fina de salsa de tomate, casará bien con las setas y calabaza (¡pero no te excedas o ocultará su sabor!), o puedes hacer alguna bechamel con leche vegetal. No tenemos ninguna en la web pero seguro que encuentras varias recetas en la red. ¿Cómo lo ves? Un saludo!!
Lucía said:
¡Qué pintaza! Se os ocurre cómo convertir la receta en apta para veganos, ¿cómo sustituir los huevos y la crema de queso? Sería un plato genial para las fiestas.