Creamy Blue Cheese, Pumpkin And Sage Soufra
  1. Roast pumpkin at 180 °C fan with olive oil, salt and pepper 30 minutes. Roast garlic until soft; mash cloves to paste.

  2. Layer 5 buttered filo sheets in a 25 cm tart tin. Coil folded filo strips into a swirl. Brush with butter, bake 18 minutes until golden, cool 20 minutes.

  3. Mix blue cheese, pumpkin and sage. Whisk eggs, cream, milk and garlic paste with salt and pepper.

  4. Press cheese mixture into pastry gaps, pour custard over slowly. Bake 25 minutes until set. Cool 15 minutes.

  5. Crumble over extra blue cheese and top with crisp sage leaves. Serve warm.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🥧Savory Pie

CuisineMediterranean

Occasions🎉Holiday🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 1h

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