More pumpkin! More cheese! More melt-in-your-mouth deliciousness.

By: Danit &Yehudah Saloman, the White Chef

Right in time for fall, it’s a pumpkin and cheese dish you won’t want to miss out on!

Prep time: 40 minutes

Serves: 8

Ingredients:
For the dough
3/4 of a cup (90 grams) of flour
¼ of a tsp of salt
50 grams o Tnuva USA Butter, cut into cubes
75 grams of Tnuva USA’s Quark Cheese
25 grams of Kashkaval cheese, grated
½ tsp of fennel seeds (optional)
Filling
100 grams kashkaval cheese, grated
250 grams of pumpkin, cubed and cooked
1 tsp of ginger, freshly grated
1 tsp of ground cinnamon
250 grams of Tnuva USA’s Quark
4 large eggs
Salt and pepper to taste

Instructions:
1. Prepare the dough. Mix flour, salt, butter and white cheese (in a mixer or a food processor) together with a smooth, flexible dough. Add the grated kashkaval and the ground fennel and continue to add them until they are evenly dispersed in the dough. Fold the dough flat, wrap it in plastic wrap and cool for at least one hour in the fridge.
2. Grease a 26 cm pie dish, roll the dough over some lightly floured baking paper into a thin, round leaf with enough diameter to pad the sides. Pad the dough around the pan and gently press the bottom and sides. Squash the bottom down with a fork and place the pan in the freezer for 10 minutes.
3. Preheat the oven to 220 ° C with the oven pan on the middle shelf. Remove the pan from the freezer, and sprinkle half the amount of kashkaval on the bottom of the dough crust. · Season the pumpkin cubes with shredded ginger and cinnamon and sprinkle them onto the dough. Beat together cheese and eggs, season with salt and pepper to taste and pour into the pie pan over the pumpkin cubes.
Place the pie pan on the hot oven pan and bake for 15 minutes. Lower the oven temperature to 180 degrees, sprinkle with the remaining cheese, and bake for another 15 minutes or until the dough becomes deep golden brown and the center of the filling is baked through