Ingredients
For the crust:
1 1/2 cups all purpose flour
1/4 teaspoon salt
1 stick butter, cut into small pieces
4 tbsp (or more) cold water
For the filling:
400g of pumpkin, peeled and cut into small pieces
1 onion, diced
2 eggs
1 egg white
2 tbsp creme fraiche
1 tbsp parsley, chopped
50g parmesan,
50g gruyere,
25 g butter
Directions
Preheat the oven to 400 F.
Melt the butter in a pan and add onions and pumpkin. Cook until pumpkin is reduced to a puree. Let the mixture cool and add the eggs, cheese, creme fraiche, parsley, salt and pepper.
In a large bowl, add flower and salt. Use your hands to "massage" in the butter until the mixture has a slightly coarse consistency and when you pinch it, it sticks together in clumps. Add cold water and work into a dough. Make a thick disk, wrap in cling foil and chill for about 30 minutes.
Roll out the dough. It's easiest when you roll out the dough between two sheets of cling foil. Line a round baking pan with the crust, use a fork to make some small holes in the dough. Bake for about 10 minutes.
After the crust is pre-baked, brush it with the egg white. Add the pumpkin puree.
Turn the oven down to 360 F (360 °C. Bake for 30-40 minutes until done).
