Decadence just called. It wants its Pumpkin Gorgonzola with Rosemary Pie back.
Preparation Time: 30 minutes
Baking Time: 1 hour and 30 minutes
1 kilogram pumpkin, chopped into chunks
2 tablespoons olive oil
1 onion, finely chopped
1/2 head of garlic, finely chopped
1 tablespoon finely chopped rosemary
salt and pepper, to taste
120 grams gorgonzola
1 egg, lightly beaten
4 sheets store-bought puff pastry
1 In a saucepan with medium heat, sweat onions in olive oil, then add garlic and cook until garlic turns golden brown. Add rosemary and cook for another minute.
2 Add in the chopped pumpkin, lower the heat and cook until it gets soft enough to puree
3 Once ready, dump everything into a food processor and puree until blended well, keep in the chiller to cool.
4 Preheat oven to 165oC. Duck or poke all puff pastry sheets with a fork, cut the same size as your pie plate bottom and line the pie plate with the pastry. Once pumpkin mixture is cool, add 1 egg and mix well, season with salt and pepper.
5 Pour mixture over the puff pastry and sprinkle a generous amount of gorgonzola on top. Top with another layer of puff pastry cut the same size as your pie plate.
6 Lightly brush with egg wash, and bake in the oven for 1 hour and 15 minutes.
This recipe was originally published in the February-March 2016 issue of Breakfast Magazine.