Savoury Pumpkin and Rosemary Tart with Grana Padano Riserva
. Difficulty: Easy
. Serves: 4-6 people
. Variety: Savoury pie
. Anniversary: Halloween
Ingredients1 roll of shortcrust pastry, rolled out
500 g pumpkin
100 g Grana Padano Riserva
100 g ricotta
1 sprig rosemary
extra virgin olive oil
PreparationDice 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.