Pumpkin Pie with Lučina

INSTRUCTIONS

• 1
  Wash the pumpkin, scoop out the seeds, and cut it into cubes approximately 2 x 2 cm. Do not peel it; the skin of this pumpkin will soften during baking. Place the pumpkin on a baking sheet, salt it, pour a tablespoon of olive oil over it, and mix so that the oil covers everything.
• 2
  Roll out the dough into a 25 x 30 cm rectangle and place it on a baking sheet lined with parchment paper. Brush a one-centimeter edge on all sides with an egg beaten with a teaspoon of milk, and fold the edge towards the center to create a border for the pie. Prick the center of the dough with a fork. Preheat the crust for 10 minutes in an oven preheated to 160°C with convection. It will puff up during baking; immediately after removing it from the oven, prick it with a skewer. Also, place the prepared pumpkin in the oven to pre-bake for 10 minutes.
• 3
  While pre-baking, mix 100 g of Lučina with fresh herbs, a little salt, and freshly ground pepper. Cut the sun-dried tomatoes into smaller strips.
• 4
  Spread the prepared Lučina over the pre-baked crust, sprinkle with sun-dried tomatoes, and arrange the pumpkin pieces on top. Crumble the remaining Lučina in larger pieces among the pumpkin. Sprinkle everything with a little freshly grated nutmeg and pepper, and add a little more salt if needed. Brush the edges of the dough with the beaten egg and milk. Bake for 25 to 30 minutes in an oven preheated to 160°C with convection. Serve warm, garnished with a freshly picked sprig of thyme.