3 pounds pumpkin
2 large onions, peeled and cut into thin rounds
salt and pepper
250 gr. (1/2 pound) soft goat`s cheese, crumbled
1. Try to find a small oval pumpkin, about 5 inches in diameter. Leave it whole. Cut off the stem end and the bottom, stand it up on a cutting board, and, using a sharp boning knife, cut away its rind. Scrape the seeds out with a knife or with a long corer. Cut the pumkin into round slices, about 1/4-inch thick. (If you can`t find such a small pumpkin, peel and core a larger one the same way as above. Cut in half and from that make thin crescent-shaped slices.)
2. Lightly salt the pumpkin slices. Layer them in a colander. Place a plate, then a weight on top, and leave them to strain for one hour.
3. Open a doubled newspaper page and spread two cups of flour onto it. Toss with salt and pepper. Turn the pumpkin in the flour on both sides. Heat 3 tablespoons of olive oil in a large nonstick or well-seasoned cast-iron skillet. Place the floured pumpkin rounds in the skillet on medium-low heat. Layer the onion rounds on top and sprinkle with salt and pepper. Then make a layer of the crumbled cheese, and finally one more with the remaining flour-dusted pumpkin rounds. Cover the skillet and let the skillet pie cook for about 15 minutes. Jerk it back and forth from the handle to keep it from sticking. Remove the cover. Place a plate over the skillet, and -be sure to wear a potholder to do this - flip the pie over onto the plate and slip it back into the skillet to brown on the other side. Remove when cooked through and golden, about another 15 minutes, and serve immediately.