Savory Pumpkin Pastry with Gorgonzola and Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 6,481 cal. | (309 %) | ||
| Protein | 155 g | (158 %) | ||
| Fat | 490 g | (422 %) | ||
| Carbohydrates | 371 g | (247 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.3 g | (84 %) |
| Vitamin A | 4.7 mg | (588 %) | ||
| Vitamin D | 15.5 μg | (78 %) | ||
| Vitamin E | 18.4 mg | (153 %) | ||
| Vitamin K | 160.2 μg | (267 %) | ||
| Vitamin B₁ | 1.4 mg | (140 %) | ||
| Vitamin B₂ | 3.3 mg | (300 %) | ||
| Niacin | 42.1 mg | (351 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 498 μg | (166 %) | ||
| Pantothenic acid | 12.8 mg | (213 %) | ||
| Biotin | 80.3 μg | (178 %) | ||
| Vitamin B₁₂ | 9.6 μg | (320 %) | ||
| Vitamin C | 124 mg | (131 %) | ||
| Potassium | 3,905 mg | (98 %) | ||
| Calcium | 2,889 mg | (289 %) | ||
| Magnesium | 245 mg | (82 %) | ||
| Iron | 13.4 mg | (89 %) | ||
| Iodine | 215 μg | (108 %) | ||
| Zinc | 19 mg | (238 %) | ||
| Saturated fatty acids | 280.4 g | |||
| Uric acid | 399 mg | |||
| Cholesterol | 1,928 mg | |||
| Complete sugar | 42 g |
Ingredients
- For the dough
- 450 grams Pastry flour
- 225 grams butter
- 1 egg
- salt
- For the topping
- 1 pc Pumpkin (untrimmed, approximately 750 grams)
- 1 bunch scallions
- 1 bunch parsley
- 100 grams Bacon
- 350 grams Gorgonzola
- 250 grams Whipped cream
- 3 eggs
- freshly ground peppers
- cayenne pepper
Preparation steps
For the dough, mound up the flour on a work surface, mix with salt and make a well in the center. Cut the cold butter into small pieces and distribute around the flour. Beat the egg in the center and add approximately 50 ml (approximately 1/2 cup) of lukewarm water and chop all the ingredients together with a pastry knife until crumbly. Knead by hand quickly to form a dough, shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the topping, cut the pumpkin in half, peel and remove the seeds. Grate the pumpkin flesh. Rinse and trim the scallions and cut into thin rings. Rinse the parsley, shake dry and finely chop the leaves. Cut the bacon into small cubes.
Mash the Gorgonzola with a fork and combine with the cream.
Mix in the eggs and season with black and cayenne pepper.
Stir the pumpkin, scallions, parsley and bacon with the cheese mixture and season lightly with salt.
Roll out the dough and place on a baking sheet, forming a small border. Pour the pumpkin mixture on top. Bake in a preheated oven at 200°C (approximately 400°F) for about 40 minutes, until golden brown. To serve, cut into small pieces.
