Slab pie with pumpkin


for 4 persons

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  • Cut the shallots into sixes.
  • Cut pumpkin in half, remove seeds. Cut into pieces.
  • Put the pumpkin, shallot, dried thyme and olive oil in a bowl and mix.
  • Preheat the oven to 180 °C and line a baking tray with baking paper.
  • Allow the puff pastry slices to thaw.
  • Mix the PLANT B Egg, vegetable cream, edelgist flakes, Italian herbs and the salt.
  • Press the puff pastry slices together on the baking sheet so you get a large rectangle. Fold the edges of the puff pastry up slightly.
  • Pour the PLANT B Egg mixture into the puff pastry and spread. Spoon the shallot-pumpkin mixture on top.
  • Slide into the oven and bake for 40 minutes until golden brown and cooked.
  • Garnish to taste with black pepper and arugula.