SAVORY PUMPKIN TART GRANDMA’S RECIPE
If there’s one thing that reminds me of Autumn — and especially my Grandma — it’s the savory Pumpkin Tart. It was perhaps the only thing that comforted me at the end of summer and I couldn’t wait for her to make it for me.
It might seem strange that a child loved vegetable tarts, especially with pumpkin, but she managed to make it so tasty and balanced that I couldn’t stop eating it, and if you think I’ve changed today… you’re mistaken!!!!!
Today I’ll tell you my grandmother’s recipe for the Savory Pumpkin and Ricotta Tart and I’ll reveal her tricks to easily and quickly bring to the table a flavorful yet delicate pumpkin tart, perfect both as an appetizer and as a vegetarian main course.
First you’ll need to prepare the dough called Pasta Matta, easy, quick and very light compared to puff pastry, since it’s made only of flour, oil, water and salt. Once kneaded and rolled out you’ll focus on the pumpkin filling. You only need to cook it briefly in the oven or in the microwave to soften it, then once blended mix it with ricotta and Parmesan without adding eggs.
You will obtain a perfect savory tart for autumn where the pasta matta shell embraces a delicate, irresistible pumpkin filling that you’ll enjoy slice after slice without getting tired.
To speed up preparation you can replace the pasta matta with ready-made puff pastry, but I guarantee it’s worth trying homemade Pasta Matta: it’s very simple, fast, healthy and the result will be even more delicious.
Savory Pumpkin and Ricotta Tart: The Procedure in 5 Steps
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Autumn, Winter
- Energy 328.98 (Kcal)
- Carbohydrates 40.05 (g) of which sugars 4.90 (g)
- Proteins 13.96 (g)
- Fat 14.23 (g) of which saturated 6.00 (g)of which unsaturated 2.78 (g)
- Fibers 1.82 (g)
- Sodium 508.41 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 4 tbsp + 1 tsp water
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 2 1/2 cups pumpkin (cut into pieces, seeds removed, skin left on)
- 1/2 cup ricotta
- 1/2 cup grated Parmesan
- 3 tbsp cornmeal
- to taste extra virgin olive oil
- to taste salt
- to taste nutmeg (or marjoram)
Tools
- Bowl
- Baking pan
- Spoon
- Immersion blender
Steps
Put the flour in a bowl together with the salt, the oil and the water. Start mixing with a spoon, then transfer the mixture to a lightly floured work surface and continue kneading by hand vigorously. You should obtain a smooth, homogeneous dough. Cover it with a dry cloth and let it rest for about 30 minutes.
Cut the pumpkin into pieces, remove the seeds but leave the skin on. Bake in the oven at 356°F for about 40 minutes. Alternatively, you can put it in the microwave on high for 20 minutes. When cooked remove the skin and any strings, transfer it to a bowl and let it cool.
Once cooled, mash the pumpkin flesh with a potato masher or a fork (you can also blend it). Add the ricotta, grated Parmesan, salt, cornmeal and nutmeg and mix until you obtain a homogeneous mixture.
Take the dough again and start rolling it out with a rolling pin on a lightly floured work surface; you should obtain a very thin sheet. Transfer it to a baking pan lightly greased with olive oil. Pour the pumpkin filling inside and level the surface with the back of a spoon or a spatula. Fold the edges of the dough over the surface and finish by drizzling with extra virgin olive oil. Bake in a preheated convection oven at 356°F for about 35 minutes. Remove from the oven and let it cool slightly before serving.
NOTES
PASTA MATTA: If you don’t want to prepare Pasta Matta at home you can replace it with ready-made puff pastry or shortcrust pastry available in the supermarket refrigerated section.
VARIATIONS: For an even richer and tastier pumpkin tart you can add cubes of smoked scamorza cheese and/or pancetta to the pumpkin mixture.
STORAGE
Once ready, Grandma’s Savory Pumpkin Tart can be stored in the fridge in an airtight container for up to 3 days.
FAQ (Questions and Answers)
What are the health benefits of eating pumpkin?
Eating pumpkin is good for our body because it contains: potassium, which helps support cardiovascular health; calcium, phosphorus and magnesium, which support bone health; selenium and manganese, which are components of the body’s antioxidant defenses.
Which spices pair well with pumpkin?
There are basically two spices that amplify pumpkin’s flavor: nutmeg for savory preparations and cinnamon for sweet recipes.
How can I cook pumpkin without losing its properties?
To preserve the pumpkin’s properties, it is recommended to consume it after steaming, roasting, or raw in salads sliced thin. Boiled pumpkin (i.e., cooked in water) loses a large part of its nutrients.
How can I avoid the tart base being soggy or having a “shoe sole” effect?
For a crispy base, you can do two things: 1) Blind-bake the pastry shell for 10 minutes before adding the filling. 2) Make sure to prick the dough with a fork before pouring in the filling. Tip: Adding cornmeal to the filling helps prevent this problem by absorbing moisture.
My pumpkin and ricotta filling is too liquid, how do I fix it?
Excess liquid is due to the pumpkin being cooked improperly or not well cooled. To fix it, add another tablespoon or two of cornmeal or breadcrumbs to the filling, mix well and let it rest for 5 minutes: they will absorb the excess moisture.
Which pumpkin varieties are best for savory tarts?
The most suitable varieties are those with firm, not watery flesh, such as Delica or Butternut. These are ideal because they release less liquid during cooking, ensuring a dense and tasty filling.
