Pumpkin pie with cream cheese, blue cheese and yogurt

Prepare the ingredients: Cut the pumpkin into cubes of 0.5 cm; chopping sage; crumble the blue cheese; wash the arugula.

To make the dough: In a food processor or a fork to mix the flour with butter, salt and pepper. Work so that no pieces of butter are distinguished in the dough. then 1/4 Add eggs, milk and 1 tablespoon olive oil per 2 cups flour. Knead and lead to the refrigerator for 30 min. then stretching roller, between two pieces of plastic film. Put in the mold previously buttered. Prick with fork and carry cooling for 30 min. Preheat oven to 200 ° C and lead to cook until it starts to brown. Remove and cool.

Preheat oven to 180 ° C. Put squash cubes in a packet of foil with the remaining olive oil, salt, pepper and chopped sage. Cook for 40 min. 1 hour or until tender. Remove and set aside.

Grind the diced squash in the juicer along with cheeses, yogurt and the remaining eggs.

Pour over pie dough. Bake until cuajados. Remove and serve with arugula, sliced ​​almonds and balsamic vinegar.

Jesus and Tere Gutierrez. Adapted. Photography: Catalina Riutort