It has definitely become Fall in the Pacific Northwest.
Temperatures dropping, drizzly/rainy… but it’s also glorious leaf colors and pumpkins!
Pumpkins have moved into the forefront of my culinary thoughts this week – more so than usual. No idea why – but I’ve been seeing a bazillion recipes and I want to make them all!
I got my daily email from La Cucina Italiana yesterday and it had 20 pumpkin recipes! I probably downloaded 18 of them. So much for restraint.
One recipe I downloaded and immediately made was Pumpkin, Potato and Onion Pie –Torta di zucca, patate e cipolla. I read the recipe and had to make it for dinner!
I love a traditional pumpkin pie – piled high with whipped cream. I also love savory pumpkin pies – and this one ticked all the boxes – especially the puff pastry crust instead of making one from scratch!
Pumpkin, Potato and Onion Pie
adapted from La Cucina Italiana
- 350 g yellow pumpkin
- 350 g potatoes
- 120 g Asiago cheese
- grated parmesan cheese
- ready-made puff pastry
- an egg
- an onion
- pine nuts
- rosemary
- breadcrumbs
- extra virgin olive oil
- nutmeg
- salt
- pepper
Clean the pumpkin and potatoes and dice them. Steam the pumpkin and, after 5 minutes, add the potatoes and continue cooking for another 10 minutes. Meanwhile, slice the onion and sauté it in a tablespoon of oil; season with salt.
Place the pumpkin and potatoes in a blender. Add the egg, 4 tablespoons of Parmesan cheese, salt, pepper, and a pinch of nutmeg. Blend everything together. Line a tart pan with the puff pastry, leaving the paper intact.
Sprinkle the bottom with 3 or 4 tablespoons of breadcrumbs. Arrange a layer of sautéed onion and a layer of Asiago cheese, sliced into strips. Cover with the pumpkin and potato mixture. Sprinkle with a handful of pine nuts and a sprig of chopped rosemary. Drizzle with oil and bake at 400° F for 30 minutes.
It was delish!
I cut the recipe from the above since there were only two of us – and it still made too much! I think it might work better in a larger pie plate or tart pan. Flavor-wise, though, it was excellent!
Without the pastry, it would make a nice Thanksgiving side…