Savoury Tart with Mushrooms, Chestnuts, Pumpkin and Grana Padano Riserva
. Serves: 4-6 people
. Variety: Savoury pie
. Anniversary: Halloween
Ingredients2 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
PreparationIn 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.