Antipasto - Ricetta 4 - Pumpkin Tart - Colette's kitchen delights - by Graziella Martina

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Pumpkin Tart
(serves 6)

approximately 800g pumpkin
300g  flour
250g  butter
250ml  milk

2  tablespoons of water
1  onion
1  egg, salt and cream
Mix the flour with half of the butter, that has been left to soften at room temperature, the salt and the milk. Stir well to blend the ingredients, then scoop the mixture into a ball and let it stand for 30 minutes. Take the dough again, roll it out briefly with a rolling pin, rub with a knob of butter, fold it onto itself and leave to rest for another half an hour. When this time is up, roll out the pastry and line a baking tin that has been well-greased with butter. Peel the pumpkin, scoop out the seeds and stringy parts, grate it onto a tea towel and squeeze out the excess water. Heat up a knob of butter with 2 spoonfuls of water in a pan and add a thinly sliced onion, let it soften. Add the pumpkin, season with salt and pepper. Let it cook for about ten minutes, then drain it and pour the mixture over the pastry. Brush with a beaten egg and put it to cook for 30 minutes in a preheated oven at 180°F/350°F. Before serving, pour over some cream that has been previously warmed up.
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