Easy
4-6 people
Ingredients
1 roll of shortcrust pastry, rolled out
500 g pumpkin
100 g Grana Padano Riserva
100 g ricotta
1 egg
1 sprig rosemary
extra virgin olive oil
salt
pepper
Preparation
Dice the pumpkin and cook it in a non-stick pan with a drizzle of extra virgin olive oil. When the pumpkin is soft, transfer it to a bowl and purée with an immersion blender.
Add the ricotta, egg, grated Grana Padano and rosemary and season with salt and pepper; mix well.
Place the shortcrust pastry in a round baking pan, piercing the surface with a fork.
Pour in the pumpkin mixture and use a spoon to make it level. Bake in a preheated oven at 180°C for 30-35 minutes.
Serve the savoury pie warm.
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