Torta salata di zucca
Savory Pumpkin Pie
Ingredients
To prep the squash
- 1 kilo (2 lbs) winter squash or 500g (1 lb) of pulp (see Notes)
- Olive oil
- Salt and pepper
- A few sprigs of rosemary optional
For the basic filling:
- 3-4 eggs
- 250 g (1/2 lb) ricotta cheese
- 75 g (3 oz) freshly grated parmigiano-reggiano
- Salt and pepper
Optional enrichments for the filling:
- 100 g (3-1/2 oz) scamorza, mozzarella, Emmenthal or another meltable cheese, cut in small cubes
- 100 g (3-1/2 oz) pancetta, Speck, prosciutto, ham or some other cured meat, cut into small cubes
For baking:
- 1 store bought pastry crust or one batch of pasta brisée or pasta sfoglia, rolled out in a circle
- A 24cm (9-1/2) inch pie plate or quiche pan
- Butter or olive oil for greasing
Instructions
- Cut the squash into large wedges and scoop out the seeds. Place on a baking sheet, drizzle with olive, season with salt and pepper. If using, lay a small sprig of rosemary on top of each wedge.
- Bake in a hot (200C/400F) oven for about 30-45 minutes, or until the squash is soft.
- Remove from oven and let the squash cool completely. Remove the rosemary, then scoop out the pulp and transfer to a mixing bowl. Discard the skins.
- Add to the mixing bowl, the rest of the basic filling ingredients and mix vigorously until you have a smooth and uniform mixture. (If you prefer, you can also do this in a food processor or using a stick blender.)
- If using, fold in the cubed cheese and meats.
- Line a well greased pie plate or quiche dish with the pastry, letting an extra dough hang over the sides. Pour in the filling and flatten it out with a spatula. Now you can fold any extra pastry dough back over the filling, or braid it to form a decorative [border] or just trim it off, as you prefer.
- Bake in a pre-heated moderate (180C/350F) oven for 45-60 minutes, or until the filling is cooked through and the pastry has lightly browned.
- Remove from the oven and let cool.
- Serve lukewarm or at room temperature.