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    Savoury Tart with Mushrooms, Chestnuts, Pumpkin and Grana Padano Riserva

    4-6 people


    • 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



    STEP 1

    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.

    STEP 2

    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.

    STEP 3

    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.

    STEP 4

    Bake in a preheated oven at 180°C for 30-35 minutes.
    Serve the tart warm, sprinkled with grated Grana Padano Riserva.