600 g pumpkin flesh
300 g full-fat quark
100 ml single cream
1 tbsp cornflour
50 g grated Parmesan
1 bunch of parsley
3 tsp salt
1 pinch of nutmeg
some grated zest
Butter for greasing
2 rolled-out rounds of puff pastry
2 tbsp ground hazelnuts
Cut the pumpkin flesh into thin strips (julienne) or coarsely grate on a rösti grater.
Mix the other ingredients together in a bowl until smooth. Add the pumpkin.
Grease the baking tray with butter and line with the pastry. Prick the pastry base with a fork. Sprinkle over the ground hazelnuts.
Spread the filling out over the pastry base. Place the second round of pastry loosely on top. Press the edges together well and trim away any excess pastry. Prick the pastry lid with a fork.
Bake the pumpkin pie on a wire shelf in the middle shelf position at 210 °C for 45 minutes using the professional baking classical mode.
Leave to cool down for about 10 minutes before serving.
Professional baking classical 210 °C for 45 Mins
Pumpkin can be substituted with any root vegetable, according to preference.