For the pumpkin pie with feta cheese, sift the flour on the work surface. Add eggs, egg yolks and ½ tsp salt. Cut the butter into small cubes, knead everything into a smooth dough. In the meantime, clean the pumpkin flesh (remove peel, seeds and fibers) and dice finely.
Peel and finely chop the onions and garlic. Wash the herbs, shake dry and finely chop the leaves or needles. Drain the dried tomatoes and chop finely. Heat the tomato pickling oil in a large skillet. Stir-fry the squash, onion, and garlic in it over medium heat for about 5 minutes. Stir in herbs and tomatoes, season with salt and pepper. Pour into a colander and let cool.
Preheat the oven to 180°C, line the baking tray with baking paper. Roll out the dough on the floured work surface slightly larger than the tray, place it on top and form a small border. Spread the pumpkin mixture on top and crumble the feta cheese on top. Bake in a hot oven (center, convection oven160 °C) for about 50 minutes. When cooled, cut the pumpkin cake with feta cheese into 24 pieces and arrange on a platter.
Preparation Tip:
A 40 x 26 cm sheet of pumpkin pie with feta cheese makes 24 pieces.
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