4-6 people
Ingredients
2 rolls of shortcrust pastry
100 g Grana Padano Riserva
200 g cooked pumpkin
150 g button mushrooms
100 g precooked chestnuts
100 g ricotta
1 bunch rosemary
1 bunch sage
extra virgin olive oil
salt
pepper
Preparation
In a bowl, stir together the ricotta, a tablespoon of extra virgin olive oil and grated Grana Padano Riserva, and season with salt and pepper.
Line a baking dish with the shortcrust pastry and pierce the surface with a fork. Pour the cheese mixture over the shortcrust pastry and use a spoon to make it level.
Scatter the sliced mushrooms, roughly crumbled chestnuts and pumpkin over the cheese. Add a drizzle of extra virgin olive oil and herbs and sprinkle with grated Grana Padano Riserva; cover with strips of shortcrust pastry made from the second roll.
Bake in a preheated oven at 180°C for 30-35 minutes.
Serve the tart warm, sprinkled with grated Grana Padano Riserva.
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