Pumpkin and radicchio tart
How to make a delicious Italian savory tart using pumpkin and radicchio (red chicory)
Servings: 1 tart
Ingredients
- 1 roll Puff Pastry
- 250 g Butternut Squash 8.8 oz
- 150 g Radicchio 5.2 oz
- 30 g Grated Parmesan Cheese 6 Tbsp
- 3 Eggs
- 100 ml Cream 1/2 cup
- 180 ml Milk 3/4 cup
- 1 tsp Salt
Instructions
- Heat the oven to 180°C (350°F).
- Grease a quiche pan and line it with baking paper.
- Place the puff pastry in the pan and roll over and pinch the dough down so that you get a "pie-crust" form, with raised sides.
- Peel the squash and chop it into small cubes. Slice the radicchio into strips.
- Put the squash pieces on the dough and spread them out evenly. Scatter the strips of radicchio over the top, then sprinkle everything with parmesan cheese.
- Whisk the eggs, cream, milk and salt in a bowl, then pour it over the vegetables.
- Bake in the oven for 30 minutes until the top of the tart browns and the filling is firm to the touch.
Notes
The tart can be baked 1 - 2 days in advance. To store it, leave it in the quiche pan and cover with clingfilm. Store it in the fridge until needed. Heat the tart in the oven for 10 minutes before eating, or eat it at room temperature.