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 second course with side dish, as an appetizer or for an aperitif.
The sweet taste of the pumpkin is dampened by the characteristic flavor of the leek, in order to create the right balance. I recommend choosing organic ingredients, for an even healthier and tastier recipe. The use of spelled flour allows you to vary and introduce a cereal different from the common wheat into the kitchen. Here are all the necessary ingredients and how to proceed to prepare the savory pumpkin tart.
Ingredients
Pumpkin tart: preparation
Start preparing the savory pumpkin tart from the dough. 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 baking powder – not vanilla baking powder. You can replace the tofu, if you don’t have it on hand, with the same quantity of cooked and mashed potatoes, reduced to a puree.
Gradually add the liquid part of the dough, i.e. the water and extra virgin olive oil, to the dry ingredients. Work everything with your hands to mix the ingredients well and then knead vigorously. You should 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 to rest for at least 30 minutes.
In the meantime, prepare the filling 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 and cook the chopped leek and diced pumpkin for 15 minutes with the lid on, after seasoning with a pinch of salt and a teaspoon of chopped oregano.
Blend the tofu with four tablespoons of tap water to obtain a spreadable cream. When the dough is ready, break off a piece to keep aside to prepare the decorative strips for the tart. Grease and flour the springform pan. Roll out the dough with a rolling pin, maintaining a thickness of about 3 millimetres.
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 complete with more tofu and more pumpkin. You can lightly crush the pumpkin pulp with a fork to better distribute the filling.
