Pumpkin & Radicchio Savoury Tart

Step 1/5

• 125 g flour
• ½ pinch salt
• 40 g water
• 10 g yeast dough
• 40 g extra-virgin olive oil

First step: prepare the dough! You can refer to the super easy and fast instructions in step 2 & 3 of my other recipe “Broccoli & Taleggio Cheese Quiche”.

Step 2/5

• ¼ pumpkin

Bake the half pumpkin in the oven at 200 degrees for 20 minutes until soft. Let it cool for a few minutes and you’ll be able to easily peel it with a spoon. Then smash the pulp with a mixer or simply a fork.

Step 3/5

• ½ pinch salt
• ½ tbsp extra-virgin olive oil
• ½ head radicchio
• ½ pinch pepper
• 1½ tbsp red wine
• ¼ red onion

Add oil and half red onion to a frying pan. When golden, add the sliced radicchio and let it cook for a few minutes until it starts becoming softer. Then add the red wine, salt and pepper, and keep cooking for around 10 minutes.

Step 4/5

• 25 g cheese
• ½ tbsp Parmesan cheese
• 15 g walnuts
• ½ pinch salt

Add the smashed pumpkin, the cooked radicchio, walnuts, grated cheese and Parmesan to a bowl. Mix well all the ingredients with a spoon.

Step 5/5

Final step: cover a baking sheet with a table spoon of olive oil or baking paper. Then roll out the dough over it (simply with your hands). Add the pumpkin and radicchio mix and fold the sides of the dough. Bake in static oven at 180 degrees for around 40 minutes (or until the surface gets golden)

Enjoy your meal!