Hearty pumpkin gorgonzola cake: the simple and delicious rustic recipe

Step 1

Clean, deseed and peel the pumpkin, cut into slices and then cut these into pieces1.

step 2

Pour the oil into a non-stick pan, add the diced pumpkin and a sprig of rosemary2, season with salt, cover with a lid and cook over low heat for 15 minutes.

step 3

In the meantime, place the puff pastry in a cake tin (diameter 24 cm) lined with baking paper and prick the base with the tines of a fork.3; Preheat the oven to 180°C in convection mode.

Step 4

Pour in the now soft pumpkin4.

Step 5

Spread it evenly so that the entire floor is covered5.

Step 6

Add the Gorgonzola6.

Step 7

Fold the excess dough over the filling and seal the edges well by pressing them together with your fingertips7.

Step 8

Bake at 180°C for 25 minutes, or until the top is golden brown8. After baking, allow to cool for a few minutes, then place on a baking sheet and serve.

Step 9

Enjoy your savory pumpkin gorgonzola cake9.