Preparation time: 30 min
Cooking time: 65 min
Ingredients
Pastry
500 g flour
20 cl olive oil
1 egg yolk
17 cl water
salt
Filling
500 g pumpkin flesh
300 g white onions
2 shallots
2 eggs
100 g grated parmesan
150 g ricotta
5 cl olive oil
20 g cooked rice
Method
Prepare the pastry
Mix the flour and salt and the oil, egg yolk and the water (you may not need to add of it) and work it until you have a soft pastry. Roll it out and line your dish (20 cm) then leave in the fridge.
Filling
Peel and sweat the onions until they are tender in the olive oil. Add the pumpkin flesh, cover and cook gently until the pumpkin is cooked.
Preheat the oven to 180C
Peel and chop the shallots and together with the ricotta, eggs, parmesan and the cooked pumpkin put into your food processor, and give it quick blast until it’s a puree. Then add the rice.
Pour this mixture over your tart base and pop into the oven for roughly 35 mins.
Leave the tart to cool slightly before serving it (about 10 mins)
