John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry, diameter 33 cm
- 200 g breakfast bacon, cut into fine strips
- 3 medium-sized onions, cut into strips
- 500 g butternut squash, grated
- some salt and pepper
- 1 tsp caraway seeds
- 400 g cheese (Emmental), grated
- 3 dl milk
- 2 eggs
- 3 clove(s) garlic, squeezed
- some nutmeg
Instructions
Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 50 minutes
Heat a frying pan and fry the bacon for a bit. Add the onions and continue frying. Add the pumpkin and continue frying, seasoning with a little salt, pepper, and the tablespoon of caraway seeds. Mix well, set the mixture aside, and let it cool. Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Line the puff pastry with the baking paper in a round dish and prick it lightly with a fork. Spread the cooled pumpkin mixture over the puff pastry, sprinkle with the cheese, and spread it evenly. Mix the milk, eggs, garlic, a little salt, pepper, and nutmeg well and spread it over the cheesecake. Bake the cheesecake at 180 degrees Celsius (350 degrees Fahrenheit) for 30 to 35 minutes.
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