2 beetroots boiled and diced
400 gr. of pumpkin, diced and boiled (:))
200 gr. parmesan cheese, grated
200 gr. emmenthal or similar cheese
150 ml cream
salt and pepper.
PREPARE the pie shell as you want to. BOIL the beetroot in salty water until the fork goes in, PEEL it, DICE it. CLEAN the pumpkin, DICE it and BOIL it in salty water (do not overdo it). MIX the pumpkin and the beetrot in a bowl with half of the parmesan cheese using your hands. POUR in the shell patting the filling with your hands. MIX the cream and emmenthal cheese and POUR on top of the filled pie (the idea is to cover the bright colours of the filling). SPRINKLE with the remaining parmesan cheese and BAKE for 45 minutes in the oven (160/170 gradi).
(pie is on top, baba ganoush bottom)