Ingredients
- 500 grams Jap or Butternut pumpkin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 5 sprigs fresh thyme or a good pinch dried thyme
- 1 Red or Brown onion, peeled, halved
- 1 tablespoon balsamic vinegar
- 1 crumbled blue cheese or 1 cup grated cheese, Wedge
- 125 grams walnuts pices, pecan pieces can be used
Pastry recipe page 119 from the Everyday Cookbook
- 400 grams plain flour
- 200 grams chilled Butter, cubed
- 1/2 teaspoon salt
- 60 grams water
- 60 grams sour cream
- 500 grams Jap or Butternut pumpkin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 5 sprigs fresh thyme or a good pinch dried thyme
- 1 Red or Brown onion, peeled, halved
- 1 tablespoon balsamic vinegar
- 1 crumbled blue cheese or 1 cup grated cheese, Wedge
- 125 grams walnuts pices, pecan pieces can be used
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I'm cooking this todayRecipe's preparation
Heat the oven to 225 Degrees C and line two baking sheets with foil or baking paper.
Prepare pumpkin and peel.
Remove the seeds and stringy insides, and slice thinly.
Coat the pumpkin slices with 1 tablespoon of the olive oil, 1/2 teaspoon salt, and the thyme, then spread it into a single layer.
Place pumpkin on to prepared tray.
On the other prepared baking sheet, coat the onion with the remaining oil and 1/2 teaspoon salt, and spread it into a single layer.
Roast the vegetables until the pumpkin is very tender and browning, and the onion is soft and brown--around 15 minutes for the onion, and 25-30 for the pumpkin.
Pour the balsamic vinegar over the onion to coat, and turn the oven down to 200 degrees.
While the vegetables are baking prepare the pastry (double the recipe) following the directions on page 119 for Short Pastry of the Everyday Cooking Book: Using 50% sour cream 50% water.
Turn the dough onto a work surface and gather it gently together, then press it into a disc, wrap it in plastic wrap, and chill it in the freezer while the vegetables finish cooking.
Roll out pastry to a large circle, crumble the cheese over the centre leaving about 4 centremeters around edge withour any filling - this area will form part of the top of the pie.
Sprinkle the nuts over the cheese layer.
When the vegetables are well cooked toss together and place on top of the cheese and nuts.
Cover the pie part way with the pastry that was left free of filling (see photo).
Vegetables
Pastry
Freeform Pie
Tip
This is a none sophisticated pie. Part of the appeal is its rustic appearance.
Thermomix Model
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Recipe is created forTM 31
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Comments
Loved this. Great lunch dish. Looks impressive.
We loved this. Does pay not to cook pumpking too much first off. I used fetta and pinenuts.
Yum - loved it
Use these ingredient measurements, but follow the method from EDC For the short crust pastry.
Quick question...I have the basic cook book so the pastry is not on page 119, is it the short crust pastry? I'm a bit confused. So if I double the recipie it would be 100 gms of water therefore should I be using 50gm water and 50gms of sour cream? Thank you
Fantastic flavours & easy as! I used filo pastry this time as I already had it thawed & made individual servings in muffin pans. these are so tasty & my guests loved them. Next time I want to try the pastry recipe provided.
Great, many thanks for this one.. Added a bit of bacon for the meat eater!
YUMMM! Made with white castello.
Delish!!
I kind of tweaked it quite a bit but it was divine - something totally different for me to try but I can't wait to try it again. I couldn't bring myself to eat blue cheese so I used a bit of: Feta, Cheddar, Mozzarella and Bocconcini. Next time i'll probably make more filling and use a tart tin. Perfect for a weekend lunch - thanks for the recipe.
Delish!!
I kind of tweaked it quite a bit but it was divine - something totally different for me to try but I can't wait to try it again. I couldn't bring myself to eat blue cheese so I used a bit of: Feta, Cheddar, Mozzarella and Bocconcini. Next time i'll probably make more filling and use a tart tin. Perfect for a weekend lunch - thanks for the recipe.
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