The savory pumpkin and gorgonzola tart is flavorful, rich, and tasty: the contrast between the sweet and delicate pumpkin pulp and the strong and decisive gorgonzola creates an incredible marriage of flavors, it’s a taste explosion. I had already prepared a summer savory tart with the same procedure using apricots and brie and it was so well-liked that I tried to propose an autumn version: simple and quick to make, the savory tart pumpkin and gorgonzola is perfect both as an appetizer and as a main course.
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 package phyllo pastry
- 7 oz gorgonzola
- 2 1/4 cups pumpkin puree (cooked)
- 2 eggs
- 1/2 cup milk
- as needed extra virgin olive oil
- as needed acacia honey
- as needed salt
Tools
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Baking Dish
- 1 Baking Dish
Steps
Layer two sheets of phyllo pastry, crimp them accordion-style, and place them in the baking dish (choose one that matches the length of the phyllo sheets) then continue until the entire dish is filled, crimping two sheets of phyllo at a time and arranging them in a row. Drizzle the phyllo pastry with a little extra virgin olive oil. Arrange the cooked pumpkin pulp (I buy it canned from the Koro website when available and stock up on it) and the gorgonzola pieces between the phyllo sheets. Prepare the batter by mixing the milk with the eggs and a pinch of salt in a bowl. Pour the batter over the savory tart and bake in a preheated oven at 350°F for 25/30 minutes. Once ready, let it cool slightly and sprinkle with a bit of acacia honey on the surface.
