Ready in 1 hour | Serves 4
This rustic dish with pumpkin, polenta, ham, and Emmental cheese is perfect for fall. Crispy on the outside, soft and creamy on the inside, it's a riot of flavors and aromas that'll be hard to resist.
Ingredients
- 1 pack of Arnaboldi Polenta with Porcini Mushrooms
- 1 roll of round puff pastry
- 250 g of pumpkin (raw and cleaned)
- 4 slices of cooked ham
- 4 slices of Emmental
- qb mixed seeds (to decorate the surface)
- qb egg yolk (to brush the surface)
- qb extra virgin olive oil
- 2 knobs of butter
- aromatic herbs to taste
Preparation
In a pan, sauté the herbs, a drizzle of extra virgin olive oil, a knob of butter, a pinch of salt, and half a glass of water; then add the pumpkin cubes. Cook over low heat for 20 minutes, allowing the water to evaporate and the pumpkin to absorb all the flavors.
Check that the pumpkin hasn't released too much water (if necessary, drain it through a sieve to remove excess water), then blend the pumpkin with an immersion blender until you obtain a thick, creamy puree. Let it cool in a bowl.
Prepare the Arnaboldi porcini mushroom polenta according to the package instructions. In a saucepan, bring 800 ml of water to a boil with a knob of butter. Pour in the contents of the packet, stirring frequently. Cook until the water is completely absorbed.
Unroll the puff pastry and let it rest for 5 minutes. Spread the pumpkin puree in the center, then top with the two slices of cooked ham, the polenta, and two slices of Emmental. Repeat the process once more.
Close the puff pastry and cut the corners into strips, brushing the surface with egg yolk and finally the mixed seeds. Bake at 180°C for about 25 minutes.
Remove the pumpkin pie from the oven and serve while still warm. Enjoy!
The rustic dish keeps well in the fridge in an airtight container for a few days.
Chef's advice
As an alternative to regular puff pastry, you can use cereal-based, whole-wheat, brisée, or Greek filo pastry for extra crunchiness.
Recipe by
Zelda's Kitchen
Heinz Beck said that cooking isn't just eating. It's much, much more. Cooking is poetry. For me, cooking is much more than just appearances; it's an act of love, and that's how my recipes are born, along with all the accompanying photos.
Zelda's Kitchen It's my cooking blog about books, recipes, and travel since 2013.
You can also find me on Instagram @appuntidizelda !
