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    Savoury Pumpkin and Rosemary Tart with Grana Padano Riserva

    4-6 people


    • 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



    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.