Pumpkin & Radicchio Savoury Tart

Pumpkin & Radicchio Savoury Tart

Based on 0 ratings
Ceci

Ceci

Community member

"I’ve prepared this savoury tart for a dinner with friends and they all loved it! The sweetness of the pumpkin goes very well with the rather bitter radicchio - perfect combo for the cold season!"

Difficulty

Easy 👌

Preparation

30 min

Baking

60 min

Resting

5 min

Ingredients

2Servings
125 g
flour
½ pinch
salt
40 g
water
10 g
yeast dough
40 g
extra-virgin olive oil
½ tbsp
extra-virgin olive oil
½ head
radicchio
¼
pumpkin
25 g
cheese
½ tbsp
Parmesan cheese
½ pinch
pepper
tbsp
red wine
15 g
walnuts
½ pinch
salt
¼
red onion
  • Step 1/5

    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”.
    • 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

    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.
    • 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

    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.
    • ½ pinch salt
    • ½ tbsp extra-virgin olive oil
    • ½ head radicchio
    • ½ pinch pepper
    • 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

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

    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!

    Pumpkin & Radicchio Savoury Tart

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