The Savory Pumpkin Tart Ligurian Recipe is one of many savory tarts that Ligurian cuisine boasts. A crust of pasta matta filled with pumpkin and other obligatory ingredients in these tarts like marjoram, which we Genovese call persa, and prescinseua, a curd almost impossible to find outside Liguria and can be replaced with ricotta and yogurt. That said, let’s see how to prepare this delight.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Regional Italian
- Region: Liguria
- Seasonality: Autumn, Winter
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup water
- 1 1/3 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 3/4 lbs pumpkin
- 1/3 oz dried porcini mushrooms (soaked in a small bowl of water)
- 1 white onion
- 2 tbsp extra virgin olive oil
- 2 eggs
- 3 oz grated Parmesan cheese
- 3 oz curd (prescinseua (between yogurt and ricotta))
- 6 sprigs marjoram (a handful of leaves)
- 1/2 tsp nutmeg (level)
- 1 tsp fine salt
- 1 1/3 tbsp extra virgin olive oil (for greasing the pan and sheets)
Tools
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- Food Scale
- Bowl
- Cutting Board
- Pressure Cooker
- Frying Pan
- Baking Pan rectangular 8×10
Steps
Pour the sifted flour into a bowl, add the oil and the water with the salt. Start mixing and finish kneading on the work surface. Form 6 small dough balls and let them rest covered with plastic wrap.
Remove the pumpkin rind and cut the flesh into pieces. Place them in the pressure cooker basket where two fingers of water have been added. Close the lid and count 5 minutes of cooking from the start of the whistle. Once ready, mash the pumpkin with a fork. Chop the onion and squeezed mushrooms and let them sauté on low heat in a pan with the oil. Add the pumpkin flesh to the pan and let it dry and flavor for a few minutes.
In a bowl, mix the eggs with the grated Parmesan cheese, season with the chopped marjoram leaves, nutmeg, salt, and finally add the preparation with pumpkin, onion, and mushrooms. Mix everything together and let rest for 10 minutes, the time to prepare the sheets. Grease the pan and line it with 3 very thinly rolled sheets, brushed with oil between each layer.
Pour all the filling, level it, and cover with the other 3 sheets, always oiled between each layer. Press well on the edge of the pan and remove the excess dough, leaving 1 cm to form a cord. Oil the surface and make some small holes for steam to escape. Bake in static mode, a little lower than the middle, in a preheated oven at 392°F and bake for 45 minutes. Let cool covered with a dish towel.
