Rustic pie with pumpkin, ricotta and smoked scarmoza
15 mins
Easy
A rustic pie with pumpkin, ricotta and smoked scarmoza, I must say that pumpkin has a delicious flavor. Finely cut slices placed on a ricotta with fine herbs, all covered with smoked scarmoza at the end of cooking without forgetting the nuts for crunch. A pie with fall colors and flavors.
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Ingredients
8
person
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Shortcrust pastry
1 unit
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Ricotta
3 tbsp
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Olive oil
1 tbsp
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Chopped chives
1 tbsp
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Walnut kernels
1 tbsp
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Scarmoza
6 units
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Oregano
12 pinches
Preparation
Total time
1 hour 15 minutes
Preparation
15 mins
Cooking
30 mins
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1
The dough
Unroll your shortcrust pastry if it is not homemade dough. Place it in the refrigerator.
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2
Preparing the pumpkin
Cut your pumpkin in half. Keep one half. Do not peel it. Remove the seeds. Using a mandolin, cut thin slices into your half of the pumpkin. If you have any left, use it for a soup or another recipe.
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3
Filling and preparation
Mix the ricotta, salt, olive oil and broken walnuts. Reserve. Preheat the oven to 180°C (th 6). Take the dough out of the fridge if homemade Roll out or roll out your dough directly on baking paper or on a sillpat to a thickness of around 3-4 mm, shaping a round or oval Transfer directly to a baking tray or baking paper.
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Finalization and cooking
Prick the dough with a fork. Spread the ricotta mixture over the tart base. Arrange the pumpkin slices harmoniously in a rosette, leaving about 4 cm on the edges. Then fold the edges gently. Season with salt and pepper. Brush the slices with olive oil. Add chopped walnuts. Brush the edges with olive oil. Sprinkle the edges with oregano. Bake for about 30 minutes. 15 minutes before the end of cooking, add the slices of smoked scarmoza. Serve with a mixed salad.
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