Savory pumpkin tart. Pumpkin is one of the most loved protagonists of autumn recipes. It is a very versatile vegetable, suitable for both sweet and savory recipes and rich in beneficial properties. Its soft texture after cooking makes it the perfect filling for preparing a tasty savory tart at home, to be served as a main course with side dish, as an appetizer or as an aperitif.
Savory pumpkin tart
La pumpkin is one of the most loved protagonists of recipes autumnal. It is a very versatile vegetable, suitable for both sweet and savory recipes and rich in beneficial properties. Its soft texture, after cooking. makes it the perfect filling for preparing a tasty savory tart at home, to be served as a main course with side dish, as an appetizer or as an aperitif.
The sweet taste of the pumpkin is muted by the characteristic flavor of the leek, in order to create the right balance. I recommend to choose organic ingredients, for an even healthier and tastier recipe. The use of the spelled flour it allows to vary and to introduce a different cereal from the common wheat in the kitchen. Here are all the ingredients you need and how to proceed to prepare the savory pumpkin tart.
- 225 gr of wholemeal spelled flour
- 50 ml of extra virgin olive oil
- 70 ml of water
- 2 teaspoons of baking powder
- 1 pinch of salt
- 500 grams of raw pumpkin pulp
- 1 leek
- 125 gr of tofu (or boiled potatoes)
- 1 teaspoon of chopped oregano
- 1 pinch of salt
- Preparation Time:
1 hour and a half
- Cooking time:
- Rest time:
for 4 people
Pumpkin tart: preparation
Start preparing the pumpkin savory tart fromdough. In a large bowl pour the wholemeal spelled flour, a pinch of salt and two teaspoons of baking powder. I recommend using organic baking powder or cream of tartar yeast - not vanilla yeast. You can substitute the tofu, if you don't have it on hand, with the same amount of cooked and mashed potatoes, reduced to puree.
Gradually add the liquid part of the dough, that is the water and the extra virgin olive oil, to the dry ingredients. Work everything with your hands in order to mix the ingredients well and then knead with energy. You will need to obtain a soft and homogeneous mixture. Form the classic ball, place it on a plate, cover it with a kitchen towel moistened with warm water and leave rest for at least 30 minutes.
In the meantime, prepare the stuffing for the pumpkin tart. Slice the pumpkin pulp into cubes. Wash and chop the leek, weighing the indicated quantity. Heat two tablespoons of extra virgin olive oil in a large pan e cook the chopped leek and diced pumpkin for 15 minutes with the lid on, after having seasoned with a pinch of salt and a teaspoon of chopped oregano.
Blend the tofu with four tablespoons of tap water, in order to obtain a spreadable cream. When the dough is ready, tear off a small piece to keep aside to prepare the decorative strips for the tart. Grease and flour the springform pan. With a rolling pin roll out the dough maintaining a thickness of about 3 millimeters.
Line the bottom of the mold and the edges well, making sure they are high. Prick the bottom with a fork and cover it with a layer of tofu, spreading with a spoon. Pour part of the cooked pumpkin and leek and top with more tofu and more pumpkin. You can lightly squeeze the pumpkin flesh with a fork to better distribute the filling.
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