Savory Pumpkin Pie
Nutritional values
(Percentage of daily recommendation)
| Calorie | 104 cal. | (5 %) | ||
| Protein | 3.34 g | (3 %) | ||
| Fat | 5.58 g | (5 %) | ||
| Carbohydrates | 11.97 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.32 g | (11 %) |
| Vitamin A | 362.14 mg | (45,268 %) | ||
| Vitamin D | 0.21 μg | (1 %) | ||
| Vitamin E | 1.55 mg | (13 %) | ||
| Vitamin B₁ | 0.09 mg | (9 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.56 mg | (13 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 85.94 μg | (29 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 28.69 mg | (30 %) | ||
| Potassium | 566.27 mg | (14 %) | ||
| Calcium | 73.17 mg | (7 %) | ||
| Magnesium | 44.87 mg | (15 %) | ||
| Iron | 1.51 mg | (10 %) | ||
| Iodine | 7.09 μg | (4 %) | ||
| Zinc | 0.52 mg | (7 %) | ||
| Saturated fatty acids | 2.64 g | |||
| Cholesterol | 24.56 mg |
Ingredients
- Ingredients
- 1 pkg Puff pastry dough (frozen)
- 500 grams Crookneck pumpkin
- 5 Tomatoes
- 300 grams Spinach
- 2 medium sized Fennel bulb
- 2 onions
- ⅛ l sweet Whipped cream
- 1 egg
- 1 tsp grated Nutmeg
- 1 tsp ground coriander
- ½ tsp Cumin
- salt
- freshly ground peppers
Preparation steps
Prepare the puff pastry to bake according to the package instructions. Peel the pumpkin, remove pulp and seeds and cut into large cubes. Rinse the tomatoes, blanch, peel and cut into thin slices. Rinse and trim the spinach. Rinse the fennel bulbs, quarter, remove the hard core and tough outer layers and cut into slices.
Blanch the pumpkin in boiling salted water for 10 minutes then drain. Blanch the spinach in boiling salted water for 2 minutes then drain. Blanch the fennel in boiling salted water for 5 minutes then drain. Peel and chop the onions. Heat the oil in a pan and cook the onions until soft. Remove from the heat and set aside.
Mix the heavy cream, egg, nutmeg, coriander, and cumin. Season with salt and pepper. Roll the puff pastry out not too thin. Arrange the vegetables on half of the dough, leaving a 3 cm (approximately 1 1/2 inch) edge. Gently spoon the cream-egg mixture over the vegetables. Fold the other half of the dough over the vegetables and press all around the edges to seal so that no liquid can escape.
Grease a medium sized casserole dish and gently lift the pastry into the dish. Preheat the oven to 200°C (approximately 390°F). Bake for about 30 minutes until golden brown. To serve, cool slightly and cut into pieces.
