Pumpkin Gorgonzola with Rosemary Pie


May 9, 2017

  • Prep: 30 mins
  • Cook: 35 mins
  • 30 mins

    35 mins

    1 hr 5 mins

  • Yields: Serves 4


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

1 egg

salt and pepper, to taste

120 grams gorgonzola

1 egg, lightly beaten

4 sheets store-bought puff pastry


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.

Add in the chopped pumpkin, lower the heat and cook until it gets soft enough to puree

Once ready, dump everything into a food processor and puree until blended well, keep in the chiller to cool.

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.

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.

Lightly brush with egg wash, and bake in the oven for 1 hour and 15 minutes. Serve warm.


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