- 3 medium-sized chewing gum
- 2 small onions
- 2 tablespoon olive oil
- 4 eggs
- 1 packet of cream
- 1/2 tea spoon salt
- 1/4 teaspoon muskat walnut rind
- 1 cup grated grated cheese (you can also use kashkaval in gravure)
- 3 tomatoes
- 3 tablespoon olive oil
- 1 clove garlic
- 1 tea spoon dry thyme
- 1 pinch parsley
- 1 bay leaf
- 1/2 tablespoon granulated sugar
- 1 tea spoon salt
- 1 tea spoon black pepper
For tomato paste:
Instead of kashar cheese, you can use another kind of cheese that can be melted in the same place.
How is it prepared?
Wash the pumpkins, peel the crustaceans, throw them into boiling water and boil them for 15 minutes until soft.
While the pumpkins are boiled, prepare the other ingredients. Thoroughly slice the onions in half-moon and sift them in olive oil, which you stir up in a frying pan.
In a separate door; eggs, cream, salt and musk. Add the onions you mix and mix again.
Take the boiled zucchini from the pan and after it has been made with paper towels, slice it into the ring.
Dibine baking paper is a square or rectangular baking dish you don; the ring rings the zucchini that you are sitting in line to cover the entire floor in a single row.
The tops are arranged so that you can prepare a mixture of zucchini that you prepare; As a row of pumpkins in a row, proceed to the end of the entire material.
Place the top-grated cheese and cook in a preheated 180 ° flask for about 35 minutes.
Prepare tomato paste while you cook the pumpkin pie. For this; wash tomatoes, peel shells and dice cubes.
Pour olive oil in a deep sauce pan and add tomatoes. Add 1 clove of peeled garlic whole as a whole, then add thyme, finely chopped parsley, bay leaf, sugar, salt and pepper.
Cut the bottom of the oven, cover it and let it cook for about 25 minutes.
At the end of the cooking period, remove the pumpkin pie from the oven and slice it into a serving pan. Remove the garlic and laurel leaf you put all over from the prepared tomato juice. Pour the tomato juice on the pumpkin turban on the service tray. Decorate with basil leaves and serve warm.