Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Savoury Pumpkin Tart: A Delightful Taste of Autumn
Discover how to make this warming savoury pumpkin tart — a fragrant, flavoursome dish perfect for cosy autumn evenings.
📖 What is it
Discover how to make this warming savoury pumpkin tart — a fragrant, flavoursome dish perfect for cosy autumn evenings.
🛒 Ingredients
- ✓ 200 g plain flour
- ✓ 80 g cold butter
- ✓ 50 ml very cold water
- ✓ A pinch of salt
- ✓ Around 800 g yellow pumpkin
- ✓ 200 g sheep’s ricotta
- ✓ 2 medium eggs
- ✓ 30 g grated Sicilian pecorino
- ✓ Salt
- ✓ Freshly ground black pepper
- ✓ A pinch of ground nutmeg
- ✓ 150 g caciocavallo cheese, roughly chopped
- ✓ A good handful of chopped parsley
- ✓ 70 g smoked pancetta, sliced not too thin
📊 Nutritional Information
Treat yourself to a sensory journey through the rich, comforting flavours of Sicilian autumn with this savoury pumpkin tart. The sweet aroma of ripe pumpkin combines beautifully with creamy local cheeses and smoky pancetta, all encased in a crisp homemade pastry. It’s an ideal dish to welcome chillier days, evoking the wholesome traditions of the Sicilian countryside.
👨🍳 Preparation
- 1
In a bowl, mix the flour with the salt.
- 2
Add the cold butter diced, rubbing it between your fingers until the mixture resembles fine breadcrumbs.
- 3
Pour in the water and bring together to form a smooth dough.
- 4
Wrap the dough in cling film and chill in the fridge for half an hour.
- 5
Wash the pumpkin, remove the seeds and stringy bits, then cut into slices, leaving the skin on.
- 6
Lay the pumpkin slices on baking paper, season with salt and pepper, then roast in a fan oven at 200 °C for 20 minutes.
- 7
Let the pumpkin cool, peel off the skin, and set aside about 300 g of the flesh cut into small pieces.
- 8
In a large bowl, combine the cooked pumpkin, eggs, ricotta, pecorino, nutmeg and salt.
- 9
Use a hand blender to whip everything into a smooth, creamy filling.
- 10
Stir in the caciocavallo pieces and chopped parsley.
- 11
Roll out the pastry on a lightly floured surface to a thin circle.
- 12
Line a 20 cm springform tin, greased and floured, trimming off any excess pastry.
- 13
Cover the base of the tart with the smoked pancetta, then pour over the pumpkin filling.
- 14
Neaten the edges with a pastry cutter and gently fold the pastry over the filling.
- 15
Bake in a preheated fan oven at 180 °C for 40-45 minutes.
- 16
Once baked, leave the savoury pumpkin tart to rest for about 45 minutes.
- 17
Serve warm, bringing it straight to the table for maximum enjoyment.
💡 Tips and Variations
- •
For a more sophisticated touch, swap the caciocavallo for a mature cheese like tuma persa, lending a richer, deeper flavour.
- •
Try baking the tart in a ceramic dish instead of a springform tin for more even cooking and a rustic feel.
- •
The magic of this recipe lies in the natural sweetness of the pumpkin balanced by the saltiness of the cheese and pancetta.
- •
To make it vegetarian, simply leave out the pancetta and boost the filling with sautéed porcini mushrooms or roasted aubergine cubes.
- •
To achieve a silky filling, roast the pumpkin until tender, blend it with ricotta and pecorino, then fold in eggs and seasonings.
- •
For extra flavour, add a pinch of finely chopped shallot or a sprinkle of turmeric to heighten colour and aroma.
- •
For a vegan option, replace the sheep’s ricotta with silken tofu, use a plant-based cheese alternative, and bind with a mixture of chickpea flour and water instead of eggs.
- •
The key to success is slow baking at a moderate temperature to keep the pastry flaky and the filling moist and flavoursome.
📦 Storage
- • Wrap the tart carefully in cling film or pop it into an airtight container, then store in the fridge and enjoy within 2-3 days to keep it fresh.
- • If you want to keep it longer, the cooked tart freezes well — wrap in baking paper and cling film — and can be frozen for up to 3 months.
- • To serve again, reheat in the oven at 180 °C for 10-15 minutes to restore its lovely crispness and flavour.
🍷 Pairing
A crisp Grillo from Contea di Sclafani pairs beautifully, its fresh citrus notes balancing the pumpkin’s sweetness.
Alternatively, a young, light Nero d’Avola offers gentle tannins that complement without overwhelming the dish.
For a pairing beyond Sicily, a Verdicchio dei Castelli di Jesi’s acidity and minerality highlight the cheeses and creamy filling splendidly.
There’s something truly special about this savoury pumpkin tart — it captures the heart of autumn with every bite. I hope you’ll give it a go in your own kitchen and enjoy sharing its comforting, rustic flavours with your loved ones. It’s the kind of dish that brings friends and family together, filling the room with warmth and contentment. Happy baking and bon appétit!
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