Preparation of the savory pumpkin tart

• Prepare the savory crust.
  In a large bowl, pour the flour and make a well in the center.
  Put the softened butter cut into small pieces, the egg yolk, and a generous pinch of salt, and knead, gradually adding the cold water, until you get a smooth and homogeneous dough.
  Shape a dough ball, wrap it with some plastic wrap, and let it rest in the refrigerator for at least an hour.

• In the meantime, prepare the filling.
  Cut the cleaned pumpkin into small cubes.
  In a large pan, heat a few tablespoons of extra virgin olive oil.
  Add the pumpkin cubes and let them brown for a few minutes.
  Salt, sprinkle with a bit of rosemary, cover with a lid and cook for ten minutes, stirring occasionally, then turn off and let cool.

• After the resting time, roll out the dough between two sheets of baking paper to a thickness of about half a centimeter (about 1/4 inch).
  Place it in a 9.5-inch diameter tart pan with all the baking paper, both above and below.
  Fill the hollow with dried legumes and bake at 355°F in static mode for ten minutes.
  Take out, remove the legumes and the top paper sheet, and bake again for five minutes.
  Separately, in a bowl, mix the now cold pumpkin with the diced scamorza and the speck cut into strips.
  Pour the prepared mixture into the crust and bake for another 15 minutes.
  Take out, let it cool slightly, and serve your savory pumpkin tart.

  Chez Bibia