Savoury Tart with Pumpkin and Almonds

For an aperitif or appetiser, savoury tarts are ideal. Try this variant with the sweetness of pumpkin and crunchy almonds.

See Also: Gourmet Pizza                 See Also:Saffron Risotto original Milanese

Ingredients:

• Shortcrust pastry 350g
• Pumpkin 150g (baked)
• Onion 1/2
• Eggs 1
• Almonds 70g
• Hard cheese (Parmesan or Grana) 80g
• Olive oil 10ml
• Salt and pepper to taste

Procedure:

Let's start with the salted shortcrust pastry:Shortcrust Salt/Pasta Frolla 

After resting on a clean and lightly floured surface, roll out the shortcrust pastry to a thickness of about 4/6 mm with a rolling pin.
Line a non-stick baking tray with the dough and prepare the filling.
In a frying pan, sauté half of the chopped onion and the almonds with 10ml of olive oil for 5 minutes, transfer to a bowl, add the 150g of baked pumpkin, 80g of cheese, a whole egg, garlic and parsley to taste and salt and pepper to taste.
We mix everything until it is homogeneous, at this point with a fork we pierce the pastry in the pan and spread the mixture evenly.
Bake in a ventilated oven at 180°C for 25 minutes.

Tip:

• We can spread some slices of ham on the pastry before the filling.
• We can add a sprinkling of cheese before baking.
• We can add some chopped almonds on the surface before baking.