Pumpkin and Sage Pie
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Serves: 4-6
 
Ingredients
  • 1 roll of puff pastry or shortcrust pastry if we make it at home (see below)
  • 600 gr of Butternut squash (with the skin)
  • 250 gr of goat / sheep ricotta
  • 200 gr of soft sheep cheese cut into cubes
  • 1 sprig of fresh rosemary (or a tablespoon dried leaves)
  • 1 sprig of fresh sage with about 10 leaves
  • Extra virgin olive oil
  • Sea salt
  • Black pepper
  • For the shortcrust pastry (optional)
  • 200 gr of flour
  • 80 gr of extra virgin olive oil
  • 70 gr of cold water
  • A pinch of sea salt
Instructions
  1. Wash the pumpkin well (we are going to use the skin)
  2. Cut the pumpkin into 1 cm thick half moons and season with olive oil, salt, pepper and rosemary.
  3. Place them on parchment paper in a pan and bake at 180 C for 25-30 minutes.
  4. Meanwhile, you can make the shortcrust pastry (optional)
  5. Check that the pumpkin is roasted by pricking with a fork, remove from the oven and reserve.
  6. In a 22-24 cm diameter mold, place the parchment paper, impregnate with a little olive oil and spread the puff pastry or shortcrust.
  7. Spread the ricotta evenly on the bottom and place the pumpkin pieces as in the photo.
  8. Fill in the gaps between the pumpkin with the cubes of soft cheese and distribute the sage leaves on the surface.
  9. Fold excess dough inward creating an even edge
  10. Bake at 200 C for 25-30 min. depending on the mold you use.
  11. For the shortcrust pastry
  12. In a food processor, mix the flour with the oil and salt until smooth (2-3 min). Add the water and process until the dough is homogeneous (2-3 min).
  13. Lightly work the dough on a flat, smooth surface until you get a compact ball of dough.
  14. Cover with plastic wrap and refrigerate for 30 min. before extending it.
  15. Spread a parchment paper, place the ball of dough in the center and roll it out until you have a disk about 30 cm in diameter.
  16. Place the paper with the dough spread over the mold. You are now ready to fill.
Recipe by The Quotidian Cook at https://www.thequotidiancook.com/en/pumpkin-and-sage-crostata/