Salted Pie with Pumpkin, Blue Cheese, Rosemary and Pine Nuts




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Salted Pie with Pumpkin, Blue Cheese, Rosemary and Pine Nuts

    Preparation time

    20 minutes

    Cooking time

    45 minutes


  • 100 g of white “0” flour
  • 100 g of re-milled durum wheat semolina
  • 70 ml of water
  • 60 ml of extra-vergin olive oil
  • Salt
  • 650 g butternut pumpkin pulp for stuffing (already cleaned and peeled)
  • 1 white onion
  • 200 g of sweet blue cheese
  • 4 twigs of rosemary
  • Extra-vergin olive oil 100% italian
  • 2 spoons of mediterranean pine nuts
  • Pepper


Start from the… bottom (of the pie)! Mix the two kinds of flour and add water and oil as well as a tiny bit of salt to obtain a dough which can be worked with hands. Knead the dough on a pastry board, wrap it with a transparent foil and then put it into the fridge for half an hour. In the meantime, peal the onion and chop it. Let the onion soften in a pan by warming it on a low heat with 2 spoons of oil (without letting the onion lose its color). Cut the pumpkin into cubes and add it to the pan to give extra flavor. Let everything cook for 8 minutes and mix it from time to time. Add salt, pepper and half of the rosemary you have by chopping it up roughly. Let the pumpkin cool down. Roll out the dough in order to get a disk of 1/2 cm of thickness. Cut the blue cheese into little cubes and mix it to the pumpkin (which is now cold). Put the pumpkin mixture at the center of the puff pastry leaving more or less 6 cm from the borders. Then, use the extra puff pastry to make an irregular frame. Last but not least, sprinkle everything with pepper, pine nuts and more chopped rosemary. Brush the borders with a tiny bit of oil. Cook in the oven at 180° for 35 minutes, to obtain a golden-brown finish on the puff pastry. Take the pie out of the oven and let the temperature cool down for more or less 15 minutes before serving. Decorate as you wish with other pine nuts and more rosemary.