How I love savory tarts! They are easy to prepare, convenient to transport, and great even when eaten cold! Just open the fridge and let your imagination run wild. Of course, it’s even easier to make them by buying the typical shortcrust pastry from supermarket refrigerated counters to solve the problem of a last-minute dinner. But if you think about it, the ingredients to make your homemade quiche are so simple and always available in our pantry that it would be a shame not to try it at least once! You will only have to decide to spend a little extra time, but believe me, the result will be so excellent that you’ll forget the bad habit of buying them ready-made! Here is my version with a creamy and indulgent filling made with Butternut squash, ricotta and pioppini mushrooms! I must confess this recipe was prepared just before the Christmas holidays, so if you can’t find this specific type of mushrooms at this time, also because of the unusual warmth of the last few weeks, you can substitute with champignons. You’ll bring some autumn flavors to the table in a really inviting and tasty dish. It will be perfect sliced into wedges to present to your guests as a rustic appetizer accompanied by a good prosecco, just to start the party!
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 50 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 1 Butternut squash
- 1 1/4 cups Fresh ricotta
- 14 oz Pioppini mushrooms
- 1 Ready-made shortcrust pastry base
- 1 oz Parmigiano Reggiano PDO (grated + more as needed for garnish)
- 1 oz Pecorino Romano (grated)
- to taste Chives
- 1 bunch Parsley
- to taste Nutmeg
- 1 clove Garlic
- 2 tbsp Extra virgin olive oil
- to taste Salt
Preparation:
Prepare your shortcrust pastry base following the RECIPE. Then roll the pastry out over a previously oiled pan, lay it gently and trim the edge (fig. 1).
Cut the squash into large slices and place them with the skin on a baking tray lined with parchment paper. Season with salt, sprinkle chives to taste and drizzle with a little oil (fig. 2).
Bake at 392°F for 30 minutes, then remove the skin from the squash, mash it in a bowl with a fork and mix it with the ricotta (fig. 3).
Then incorporate the grated Parmigiano and Pecorino, add nutmeg and adjust the salt (fig. 4).
Work all the ingredients well until you obtain a soft and creamy purée (fig. 5).
Meanwhile, in a non-stick pan, brown the garlic with two tablespoons of oil. Add the pioppini mushrooms previously cleaned with a damp cloth and cook over low heat for 10–12 minutes. Turn off the heat and let them cool slightly (fig. 6).
Fill your quiche with the butternut and ricotta cream and level it well with a spatula (fig. 7).
Garnish the entire surface with the pioppini mushrooms (fig. 8).
Then sprinkle with grated Parmigiano and coarsely chopped parsley (fig. 9).
Bake at 356°F for 45 minutes. Remove from the oven and let cool slightly before serving. And voilà… your savory tart with butternut squash, ricotta and pioppini mushrooms is ready to be enjoyed!
Enjoy — from FeFè’s kitchen!
Tips, notes, variations and suggestions
🔵For cleaning the mushrooms, I recommend brushing the cap with a kitchen brush, but if this is not enough to completely remove the soil, rinse them very quickly under running water and dry them immediately with a clean, dry cloth or with kitchen paper.
