Doc V's Healthy Kitchen

Whenever I see a good tasting pumpkin I buy it and store them cool. Almost weekly I inspect my little collection because once they show weak spots, they quickly deteriorate.

Today’s one has a green skin and a deep orange colored firm meat. Those are the best😍. Remove skin and seeds. Chop in cubes. Spread on baking paper. Mix with 1 table spoon of strong curry powder, 4 garlic cloves, 2 table spoons of chopped sage leaves and 2 table spoons of olive oil. Cover with aluminium foil. Bake in the oven at 200° for 30 minutes.

Spread 500 grams of halved cherry tomatoes on another tray covered with baking paper. Spread 2 teaspoons of dried basil, pepper, salt and a little drizzle of olive oil. Bake at the same time as the pumpkin, on a lower level.

Cool the pumkin down. Smash everything and mix with 200 grams of crumbled feta cheese and a handful of chopped fresh parsley. Taste, add pepper and salt.

I discovered ready made puff pastry with mixed seeds. Prebake the puff pastry ( spread in a nice cake form) in the oven at 180° for 10 minutes. Pour the pumpkin mixture on the dough. Finish with a mixture of 30 grams grated parmesan and 20 grams of mixed seeds.

Bake in the oven at 180° for 25-30 minutes.

Spread a little drizzle of balsamic vinegar on the cherry tomatoes. Reheat in the oven. Serve the pie with the caramelized tomatoes.

PS a leftover is perfect as lunch for the following day