The pumpkin and speck flatbread is a very quick and super delicious recipe, a simple and tasty puff pastry savory pie! Pumpkin is in full season, you know I love it and, this time, I wanted to use it to prepare a delicious puff pastry for dinner, inspired by the potato and speck flatbread I made a few months ago. But what a spectacle it was? The pumpkin and speck flatbread is prepared in less than 10 minutes, you don’t even have to boil the pumpkin, you use it directly raw, it’s perfect as a main course or appetizer, try it now, it will literally fly off the table!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 14.1 oz pumpkin (already cleaned)
- 7.1 oz scamorza
- 4.2 oz speck
- 1.8 oz grated parmesan
- 1 sheet puff pastry (rectangular)
- to taste salt
- to taste black pepper
- to taste spices (to taste)
- to taste extra virgin olive oil
Steps
The pumpkin and speck flatbread is very simple and quick to prepare, first clean the pumpkin, remove the skin and grate it with a large-hole grater (the one you use to grate cheese into flakes).
Add the scamorza, also grated with a large-hole grater, grated parmesan, salt, black pepper, spices to taste (I used rosemary and garlic powder) and mix all the ingredients well.
Unroll the puff pastry sheet and first fill the base with the slices of speck and then with the pumpkin mixture, level it well.
Season the surface with a bit of grated parmesan, fold the edges of the puff pastry and add a drizzle of oil (or brush it with a kitchen brush), then bake the pumpkin and speck flatbread in a preheated oven at 392°F for about 30 minutes, it should be golden brown.
Tips:
The pumpkin and speck flatbread keeps at room temperature for a few hours or in the fridge for a couple of days. You can replace the speck with another deli meat of your choice or omit it for a vegetarian version.
Other pumpkin recipes HERE
