Pumpkin pie

Preparation:

Preparation: Put the dried mushrooms to soften in cold water. Peel the pumpkin by removing the rind and seeds, then cut it into slices and line it up on a wire rack placed on a plate, cover the pumpkin with metal foil and put it in a preheated oven at 200 degrees, cooking it for about an hour and a half. In the meantime, remove the mushrooms from the water and chop them finely together with the onion. Fry the butter in a saucepan, add the minced meat and let it dry over moderate heat for 15 minutes, then let it cool down. Roll out the puff pastry to a thickness of about 3 mm. Grease and flour a tart mold with a diameter of cm. 24, then cover it entirely with the pasta, cutting the excess on the edge with a small knife. When the pumpkin is cooked, cut it into small pieces and transfer them to the moulin-légumes placed over a bowl. Add the grated cheese and the onion and mushroom mixture to the past, which must be very dry, mixing well, add the two whole eggs, salt, pepper and nutmeg. Then pour it into the mold already covered with puff pastry and level it on the surface. With the scraps of dough, re-kneaded and rolled out with a rolling pin, cut strips with a toothed wheel, place them crossed over the filling, making it adhere to the dough on the edge. Brush them with the egg white and place the tart in the oven at 190 degrees for about 40 minutes, passing the mold in the lower part so that it also cooks on the bottom. Serve it right away.