The savory pumpkin and speck tart is a recipe with pumpkin that is simple and tasty to prepare. It features a soft and flavorful filling with two contrasting flavors that make it truly unique: the sweetness of pumpkin and the saltiness of speck.
The savory tart with pumpkin and speck is very quick to prepare and is perfect for making in advance for a quick dinner, but it is also a perfect idea for a hearty appetizer or to accompany a rustic meal, perhaps alongside a good white focaccia or the Bari-style focaccia.
For the sake of time, I prepared this pumpkin and speck quiche with a store-bought roll of shortcrust pastry, but if you prefer to make the savory tart shell at home, you can use the wine dough for savory tarts, which is prepared in a few minutes with just a few ingredients. If you prefer puff pastry, try also my rustic pizza with pumpkin, ricotta, and sausage.
As for the type of pumpkin to use, you can use whatever you have available; any type will do.
Without further ado, let’s see the recipe for the savory tart with speck and pumpkin, but first, I’ll leave you with some other tasty ideas to try!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 8Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 290.53 (Kcal)
- Carbohydrates 17.87 (g) of which sugars 2.37 (g)
- Proteins 12.87 (g)
- Fat 18.39 (g) of which saturated 5.27 (g)of which unsaturated 3.67 (g)
- Fibers 1.10 (g)
- Sodium 370.11 (mg)
Indicative values for a portion of 150 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 for preparing the savory pumpkin and speck tart
- 1 roll shortcrust pastry
- 1 cup cup pumpkin
- 2/3 cup cup cow's milk ricotta (or lactose-free)
- 3.5 oz oz mozzarella
- 1 oz oz grated Parmesan cheese (about 3 tablespoons)
- 3.5 oz oz diced speck
- 1 white onion
- 1 egg
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste chopped parsley
- to taste breadcrumbs (to sprinkle on top)
- to taste water
Tools
- Baking Dish 9.5 inch
- Cutting Board
- Knife
- Pan
Steps to prepare the savory pumpkin and speck tart
Let’s see together how to prepare this delicious savory pumpkin, ricotta, and speck tart.
Clean the pumpkin and cut it into cubes of about the same size to ensure even cooking.
Coarsely chop the onion and place it in a pan with a drizzle of extra virgin olive oil.
Turn on the heat, let it warm up, then add the pumpkin pieces. Season with salt and pepper.
Add a little water to the pan.
Lower the heat and cook for about ten minutes with the lid on, until the pumpkin and onion are soft and well-cooked and the added water is completely absorbed. If needed, add more water during cooking, but by the end, there should be no more broth, as otherwise the filling would be too moist.
Once ready, mash them with a fork until you have a kind of puree. If you prefer the pumpkin in pieces in the tart, skip this step.
Let cool.
Place the cooled pumpkin in a bowl. Add the speck, ricotta, mozzarella cut into pieces, and grated Parmesan.
Add the egg and another pinch of salt and pepper. If you like, you can also add some chopped parsley to the mixture.
Mix all the ingredients well until you have a homogeneous and creamy mixture.
Unroll a roll of shortcrust pastry in a 9.5-inch baking dish (but a classic tart pan or any baking pan of this size will work). Leave the edges outside of the tart pan. Fill the shell with the filling you have prepared and fold the edges of the shortcrust pastry over the filling.
I further enriched the surface of the savory tart with some raw pumpkin cubes, a few chopped parsley leaves, and some speck.
Sprinkle with some breadcrumbs, drizzle with a little more olive oil, and bake at 350°F for 30-35 minutes.
Since the filling is quite moist, to perfectly cook the base, move your savory pumpkin and speck tart to the lowest rack in the oven during the last 10 minutes of cooking.
When the edges are well cooked and the surface is gratinated, remove your savory tart from the oven, let it cool slightly, and then serve it.
Storage, Notes
– The savory pumpkin and speck tart can be prepared a few hours in advance or, at most, the day before. When it’s time to eat it, you just need to heat it in the oven at 320°F for about ten minutes.
– If you have leftovers, I recommend consuming them within 24-48 hours and storing them in the fridge. Avoid freezing it, as the filling, being quite moist, would lose its original consistency.
FAQ (Questions and Answers)
Can the savory pumpkin and speck tart be made in a vegetarian version?
Yes, you just need to omit the speck. If you want to make your pumpkin quiche more flavorful, simply use grated Pecorino Romano instead of Parmesan, as it is more savory.
If I don’t like speck, what can I substitute it with?
You can replace it with another cured meat such as diced pancetta, prosciutto, or salami. For a milder flavor, opt for cooked ham instead.
Can I eat the savory pumpkin and speck tart if I’m lactose intolerant?
It depends on the severity of the intolerance. If you can digest aged cheeses and lactose-free products don’t cause issues, you can use the latter to prepare this savory tart and enjoy it without any problems.
