Ingredients:
Broken pasta or puff pastry: 1 roll
Pumpkin: 500 g (cleaned and diced)
Ricotta: 250 g
Eggs: 2
Grated parmesan: 50 g
Salt and pepper: to taste
Nutmeg: to taste (optional)
Olive oil: to taste
Aromatic herbs: (thyme or rosemary) to add flavor
Method:
Prepare the pumpkin:
Cook the pumpkin cubes in a pan with a drizzle of olive oil, salt and pepper. Cook over medium heat until the pumpkin is tender (about 15-20 minutes). If you want, you can also steam it.
Blend the filling:Once cooked, blend the pumpkin until you get a smooth puree. In a bowl, mix the pumpkin puree with the ricotta, eggs, parmesan, salt, pepper and nutmeg. Mix everything well.
Prepare the base:
Roll out the shortcrust pastry or puff pastry in a baking pan (about 24 cm in diameter) lined with baking paper, leaving high edges to contain the filling.
Assemble the cake:
Pour the pumpkin filling onto the pastry base and level the surface well. If you like, you can decorate with a few sprigs of aromatic herbs.
Bake:
Bake in a preheated oven at 180°C for about 30-35 minutes, or until the surface is golden and the cake is well cooked.
Serve:
Let it cool slightly before cutting into slices. Serve hot or at room temperature.
Enjoy!
