Ingredients
- 400 g Decorticated pumpkin
- 350 g Flour 00
- 130 g Butter
- 25 g Rice flour
- 3 eggs
- 3 Yolks
- Grated Parmesan
- Bread crumbs
- Laurel
- nutmeg
- Sparkling water
- Dry white wine
- Extra virgin olive oil
- salt
- pepper
Mix the two flours and mix them with the softened butter and a pinch of pepper. Add 15 g of parmesan, the egg yolks, half a glass of sparkling water, 5 g of salt and work until a soft dough is obtained, which will then be left in the refrigerator, wrapped in foil, for at least an hour. Place a sheet of parchment paper, wet and wrung out on an aluminum sheet. Put the pumpkin into small pieces in the center of baking paper and add a little oil, salt, pepper, a bay leaf and a spoonful of white wine. Close baking paper and aluminum foil and bake at 190 ° C for 25 '.
Brush with a butter a ring mold (ø cm 20), then sprinkle with a mixture of 00 flour and breadcrumbs (a spoon and a spoon). Roll out the dough to 3 mm, cut a disk of 26 cm in diameter and lined with this mold. Cut the remaining dough into strips and set aside to complete the tart.
In a bowl, mix the pumpkin, freed from its bag, with 2 eggs, a teaspoon of parmesan, salt and a grated nutmeg; pour the mixture into the mold and level well. Place the strips of dough on top, then fold the edges of the overflowing dough.
Brush with a beaten egg and bake at 170 ° C for 35-40 ', then baked, flan and left for a while'. Serve the lukewarm tart, if desired accompanied with a cream obtained by blending 75 g of taleggio into small pieces with 70 g of milk.
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