A delicious savory tart made with pumpkin and mozzarella, perfect for any occasion.
Preheat the oven to 200 degrees (static).
Clean the pumpkin, weigh out 650 g and cut it into pieces. Bake for 20-25 minutes until tender.
Mash the pumpkin with a fork, add 3 tablespoons of grated cheese, and season with salt and pepper to taste.
In a bowl, combine the flour, olive oil, water and salt until you obtain a smooth, homogeneous dough.
Divide the dough into two parts and then into two more discs.
Roll out one disc for the base and the other to cover the tart.
Line a baking tray with baking paper and spread out the first disc, fill with the pumpkin purée and mozzarella slices.
Cover with the second disc, sealing the edges well, and brush the surface with olive oil.
Bake for 25-30 minutes, until golden.
Store in the refrigerator for 2-3 days
Serve with a fresh salad or a side of grilled vegetables.
Italia
| Energy (kcal) | 225.55 |
| Carbohydrates (g) | 29.32 |
| of which sugars (g) | 1.95 |
| Fat (g) | 9.59 |
| of which saturates (g) | 2.68 |
| Protein (g) | 7.2 |
| Fibre (g) | 1.03 |
| Salt (g) | 0.49 |
