Torta salata di zucca
gourmet
Preparation time
30 minutiDifficulty
Chef StellatoCooking time
40 minutiServings
8Riposo
30 minutiQuesta torta salata di zucca unisce la delicatezza della zucca stufata con la cremosità della ricotta e il sapore deciso del parmigiano. Ogni fetta è un equilibrio perfetto di sapori autunnali, arricchita dalle note aromatiche del rosmarino e del timo. La base friabile e burrosa dona una croccantezza che contrasta meravigliosamente con la morbidezza del ripieno.
Ingredients
- Pumpkin500 g
- Type 00 flour300 g
- Cow ricotta200 g
- Butter150 g
- Scamorza100 g
- Parmigiano Reggiano DOP100 g
- Eggs3 u (180 g)
- Extra virgin olive oil2 tablespoons
- Water2 tablespoons
- Rosemary1 teaspoon
- Garlic1 clove
- Thyme1 teaspoon
- Fine saltto taste
- Black pepperto taste
Procedure
0. In a large bowl, combine the flour, cold butter, and a pinch of salt. Work the mixture with your fingertips until it resembles sand.
1. Add an egg and, if necessary, 2-3 tablespoons of cold water to obtain a smooth dough. Shape the dough into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for 30 minutes.
2. After resting, roll out the dough on a floured surface and line a 24 cm tart pan. Prick the bottom with a fork. Blind bake as in the sweet version (10-15 minutes with weights, then another 5 minutes without).
3. Dice the pumpkin (preferably Delica or Mantovana) and cook it in a pan with a drizzle of oil and the crushed garlic until soft (about 15-20 minutes). Remove the garlic once cooked. Mash the pumpkin with a fork or blend it to make a creamy purée.
4. In a large bowl, combine the pumpkin puree with the ricotta, grated Parmesan, eggs, herbs (rosemary and thyme), salt, and pepper. If desired, add some diced cheese for an even richer texture.
5. Pour the pumpkin mixture into the pre-cooked base and level with a spatula.
6. Create leaf-shaped decorations with the leftover pastry scraps, as in the sweet version. You can also garnish with pumpkin seeds or chopped walnuts for a crunchy touch.
7. Bake the cake in a preheated oven at 180°C (350°F) for 40-50 minutes, until the filling is set and the crust is golden brown. If the decorations start to brown too much, cover the cake loosely with aluminum foil.
8. Let it cool slightly before serving, to allow the flavors to meld better. You can serve this savory pie as an appetizer, alongside a salad, or as a light main course.
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Creation date Sep 26, 2024
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Nutritional Values
Nutritional values per serving
*The nutritional values shown are calculated based on the ingredients provided by the user and represent an average estimate, without taking into account any variations due to cooking methods or other external factors. The information on ingredients is based on generally accepted data and may vary depending on the brand, product quality, and specific preparation conditions. Therefore, the maximum accuracy of the data provided cannot be guaranteed. For precise nutritional information, we recommend consulting a nutrition professional or using specific analysis tools.