If you like savory pies, I propose this savory pumpkin tart, a rustic pie prepared with a base of savory shortcrust pastry with rosemary and a filling of pumpkin and ricotta. A simple and genuine cake, ideal to serve as an aperitif, appetizer or as an alternative to a delicious dinner. Pumpkin is a great ingredient for a multitude of recipes. It is a very versatile vegetable, suitable for both sweet and savory recipes and rich in beneficial properties.
Time of realization: 1 hour and 30 minutes
Degree of difficulty (1 to 5): 2
Die: 18 cm
Ingredients
For the savory pastry
350 g of 00 flour
½ glass of extra virgin olive oil
2 yolks
½ glass of water
1 tablespoon of salt
rosemary to taste
For the stuffing
360 g of cooked pumpkin
260 g of ricotta
1 egg
100 g of sweet provolone
50 g of grated Parmesan cheese
1 small red onion
rosemary to taste
basil to taste
extra virgin olive oil
salt and pepper
Procedure for making the Savory tart with pumpkin and ricotta
For the savory pastry
Start kneading the sifted flour with the eggs, oil, rosemary and a spoonful of salt. Finally add the water too. Knead for a few more minutes and then form a ball, cover it with cling film and put it to rest in the refrigerator for at least 1 hour.
After this time, with a floured rolling pin roll it out on a not too thin pastry board and place it in a pan greased with oil. The savory shortcrust pastry is ready.
For the stuffing
In a pan pour a drizzle of extra virgin olive oil, add the sliced onion, diced pumpkin, rosemary and basil, salt and pepper and cook for about 5 minutes. Let it cool and blend 150 g of pumpkin so flavored. In a bowl, now combine the blended pumpkin, ricotta, egg, diced provolone, grated parmesan and 80 g of previously browned diced pumpkin. Season with salt and pepper. Mix and pour the salty shortcrust pastry into the shell.
Bake the tart in a preheated oven at 200 ° C for about 20/30 minutes until golden. Turn it out and let it cool on a wire rack. Now distribute the remaining cubes of pumpkin previously flavored with onion, basil and rosemary on the tart and decorated with basil and rosemary leaves.
The recipe was made by Loredana Errichiello.
based on 2 Review (s)
