pumpkin puff pastry savory

My family is not very fond of pumpkins, but I do not give up and insist on offering it at the table, most often in forms that do not realize 😀 No, as long as I am buttons ”allow me to do this, especially since I do it for a noble purpose :)) when they enter the kitchen they just fool me :)))

After I made them about 2 times mashed potatoes and zucchini flavored with garlic and cheese I said to change the menu and make this pumpkin soufflé. I baked in small individual shapes, but it can be baked in a larger shape, the result will be the same: delicious! 😉

pumpkin puff pastry savory


  • For 3 small shapes:
  • 150 g of zucchini
  • 50 g cheese
  • 1 or
  • 2 tablespoons breadcrumbs
  • a few cloves of garlic
  • salt and pepper
  • green thyme
  • green basil
  • oil and a little breadcrumbs to grease the forms
  • a little Parmesan cheese to sprinkle over the soufflé

Preparation Pumpkin soufflé:

Peel a squash, grate it and squeeze the juice. Sprinkle with a little salt and set aside for about 10 minutes, during which time they will leave their juice. Squeeze the juice well by squeezing the squash between the palms.

Put in a bowl, then add the grated cheese, egg yolk, the 2 tablespoons of breadcrumbs, pepper, crushed garlic and chopped herbs. Mix the composition well until it becomes homogeneous.

pumpkin puff pastry savory

Mix the egg whites with a pinch of salt until you get a strong foam. Incorporate in the pumpkin composition, mixing lightly with a spatula, with movements from bottom to top.

Grease the forms well with oil and cover them with breadcrumbs. Fill them with the pumpkin composition, sprinkle with a little Parmesan

pumpkin puff pastry savory

Bake on medium heat until golden brown.

Serve hot with garlic sauce or tzatziki sauce .

pumpkin puff pastry savory

Good appetite! 😉

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