An easy autumn savory tart: puff pastry, pan-fried pumpkin, speck and melting cheese. Ready in just over half an hour.
Official chef
Chef
Pianta.land
Official Pianta.land account — chef of recipes of yesteryear. Simple, peasant-style, for everyone.
Recipe points 4Recipes 4
When pumpkin and the first chill arrive, a savory tart is the home dinner: a puff-pastry shell (or shortcrust if you prefer), a sweet-savory filling, and the oven does the rest. Here pumpkin and speck balance each other — the vegetable’s sweetness and the speck’s smoke — with a little melting cheese. Same spirit as recipes of yesteryear: few steps, seasonal ingredients, still good reheated the next day. The same pattern works with broccoli and sausage, mushrooms and potatoes, or radicchio and scamorza: one pan, one base, the oven.
Ingredients
Ingredients
Pasta sfoglia — 1 roll (oppure pasta brisée)
Zucca — 400 g (pulita a dadini)
Speck — 100 g (a striscioline)
Cipolla — ½
Mozzarella o scamorza — 150 g (a pezzetti)
Uovo — 1
Olio extravergine — 2 tbsp
Sale — to taste
Pepe — to taste
Rosmarino — to taste (facoltativo)
Method
Accendete il forno a 200 °C. Stendete la pasta sfoglia in una teglia (o stampo) rivestita di carta forno, bucate il fondo con una forchetta e tenete da parte.
In padella fate appassire la cipolla con l’olio, unite la zucca a dadini e cuocetela 8–10 minuti finché è morbida. Regolate di sale e pepe; a piacere un po’ di rosmarino.
Aggiungete lo speck a striscioline e fate rosolare un paio di minuti. Spegete e lasciate intiepidire.
Versate il ripieno sulla base, distribuite mozzarella o scamorza, spennellate i bordi con l’uovo sbattuto e cuocete 18–20 minuti finché la pasta è dorata. Servite tiepida.
Comments
Elena ·
Made it with homemade shortcrust — crisp, balanced filling. Still good the next day.
Davide ·
Used smoked scamorza instead of mozzarella: even more autumnal.