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Currently Cooking
Pumpkin Tart (Torta di Zucca)
-20 g dried mushrooms
-4 tablespoons olive oil
-1 onion, chopped
-1 pumpkin, peeled, seeded, and diced
-butter, for greasing
-all-purpose flour, for dusting
-1 clove garlic, peeled
-2 eggs, lightly beaten
-100 g parmesan, grated
-pinch of nutmeg
-14 oz pie dough
-3.5 oz fontina cheese, sliced
-salt and pepper
Put the mushrooms in a small bowl, add warm water to cover, and set aside to soak for 10 minutes, then drain and squeeze out any excess liquid.
In a large saucepan, heat 2 tablespoons of the olive oil over low heat. Add the onion and cook, stirring occassionally, for 5 minutes, or until softened and translucent. Add the pumpkin, 3 to 4 tablespoons water, and a pinch of salt and cook, stirring continuously, until the pumpkin has broken down into a puree. Remove the pan from the heat.
In a small frying pan, heat the remaining 2 tablespoons oil over low heat. Add the garlic and cook, stirring frequently, for a few minutes, until golden, then remove. Add the mushrooms and cook over low heat, stirring frequently, for 15 minutes, then remove from the heat.
Meanwhile, preheat the oven to 400 degrees farenheight. Grease a 9-inch cake pan with butter, dust it with flour and tap out any excess.
On a lightly floured surface, roll out the dough into a round large enough to fit the prepared cake pan. Transfer the dough to the pan, making sure that it comes all the way up the sides.
In a large bowl, mix together the pumpkin puree, eggs, parmesan, mushrooms, and nutmeg and season with pepper. Spoon the pumpkin mixture into the lined pan, places the slices of fontina on top and bake for 40 minutes.
Serve warm.