Scent and autumn colors for the pumpkin, bacon and thyme savory pie, a tasty recipe with a simple procedure that is suitable for various occasions. As starter or second dish it is a savory pie perfect to share with the family and to be enjoyed slice by slice.
Ingrediants
- 1 roll of shortcrust pastry
- 500 g of pumpkin pulp
- 70 g of grated Parmesan cheese
- 1 egg
- 100 g of diced smoked bacon
- 150 ml of fresh cream
- fresh thyme
- extra virgin olive oil
- salt
- black pepper
WATCH THE VIDEO OF THE PUMPKIN, BACON AND THYME SALT CAKE
There pumpkin, bacon and thyme savory pie it is an easy and tasty recipe to serve an ideal dish both as an appetizer and as a main course. A sort of Quiche Lorraine in an autumn version where the shell of pasta brisee welcomes a delicate filling pumpkin cooked in a pan and tied with cream And egg into cubes of bacon.
To speed up the preparation times, already quite fast, we used ready-made pasta, but if you want to try your hand at home-made Pasta brisée, know that it is very simple and the result will be even more delicious.
If you are looking for one instead vegetarian pumpkin pie we offer you the Pumpkin Quiche, with mushrooms, spinach and a puff pastry base, or the delicious Nusàt Pumpkin Pie that is prepared directly in a pan, without shell.
OTHER TASTY RECIPES: Pumpkin flan Savory pie with mushrooms, speck and mozzarella, Savory pie with radicchio with forest honey, Gratin of bread, pumpkin and cheese
How to prepare: Pumpkin, bacon and thyme savory pie
In the video of the Pumpkin, bacon and thyme savory pie we reveal how to bring a tasty and easy-to-make recipe to the table. It’s an appetizer to celebrate fall and is perfect to share as a family, slice by slice.
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
55 min
- Portions
-
4 – 6
How to prepare: Pumpkin, bacon and thyme savory pie
Making the pumpkin, bacon and thyme savory pie is simple. To start, peel the pumpkin and cut it into cubes, cook it in a non-stick pan with 2 tablespoons of oil, over medium heat, for about 15 minutes. Season with salt and pepper.
Transfer the cooked pumpkin pulp to a bowl and blend it with an immersion blender, until you get a homogeneous puree. Let it cool, then add the cream.
Mix the mixture, add the grated Parmesan, egg, fresh thyme and pancetta. Mix carefully and season with salt and pepper.
Line with the shortcrust pastry a pan with a removable bottom, about 22 cm, previously greased. If necessary, remove the excess dough along the edges of the mold and prick the bottom. Stuff the shortcrust pastry shell with the pumpkin mixture and level well with the back of a spoon.
Bake in a preheated oven at 180 degrees for about 40 minutes. Remove from the oven the savory pie with pumpkin, bacon and thyme and let it cool before turning it out and serve it sprinkled with a sprinkling of black pepper if necessary.
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