Two colors, two sweetnesses inside a crumbly base: the savory tart that smells of the garden

We could call this savory pumpkin and zucchini tart a transitional recipe: a rich, colorful, and flavorful one-pot dish that combines zucchini—a quintessential summer vegetable—with pumpkin, a food that has always been associated with autumn. Delicious both warm and at room temperature, this pumpkin and zucchini tart features a shortcrust pastry shell and a filling of a soft ricotta, egg, and grated cheese cream that perfectly envelops the two vegetables. The resulting savory tart is perfect for a family lunch, a buffet, or an aperitif with friends.

What's the best pumpkin for a savory pie?

The most suitable squash for this purpose is definitely a variety with low water content and a flesh that stays firm even after cooking. These are characteristics of Delica and Hokkaido squash: both also have a distinctive chestnut flavor that pairs perfectly with the delicate flavor of zucchini. If you can't find these, butternut squash will work just as well. Avoid extremely watery squash, however, as they will release too much liquid and soak the crust, compromising its crispiness.

What to know before you start

Both squash and zucchini tend to release water during baking: for this reason, we recommend sautéing them or briefly browning them in a pan with a drizzle of oil before adding them to the filling. Alternatively, cut them into very thin slices if using them raw. For the same reason, ricotta should also be dry. If desired, let it drain in a colander for at least 15-20 minutes before using it. Finally, for a perfectly golden crust, remember to bake the tart in the lower third of the oven for the first 15 minutes, then move it to the center.

Ingredients

• Delica Pumpkin 250 g

Preparation

• Clean the pumpkin by removing the outer skin and internal seeds, then cut the flesh into small cubes. Wash the courgette, trim the ends, and cut it into cubes.
• In a nonstick pan, heat a tablespoon of extra virgin olive oil with a clove of garlic and a sprig of rosemary. Add the diced pumpkin and zucchini and cook over medium heat for about 8-10 minutes, until tender but still firm. Season with salt and pepper and remove from the heat.
• In a large bowl, mix the well-drained ricotta with the whole egg, the grated Parmigiano Reggiano, a pinch of salt, and a sprinkling of black pepper until the mixture is smooth.
• Roll out the shortcrust pastry, along with its parchment paper, into a 22-24 cm tart pan. Prick the bottom with a fork.
• Combine the zucchini and pumpkin with the ricotta cream and pour it over the shortcrust pastry, smoothing it out with the back of a spoon. Fold the edges of the pastry inward to seal the filling, or discard them.
• Bake in a preheated oven at 180°C (350°F) for about 30-35 minutes, until the edges of the pastry are golden brown and the filling is set. Remove from the oven and let cool before unmolding and cutting into slices.

If you want to give the filling more flavor, you can enrich it by adding diced speck, smoked pancetta, or a flavorful cheese like smoked provola or gorgonzola. Instead of shortcrust pastry, you can use either puff pastry or savory shortcrust pastry.

This savory pumpkin and zucchini tart keeps perfectly in the refrigerator for up to 2-3 days, stored in an airtight container. Before serving, you can reheat it for a few minutes in a hot oven to restore its freshly baked flavor.

You can serve the savory tart whole on a large platter or tray, or sliced ​​on individual plates, accompanied by a fresh seasonal salad or arugula drizzled with balsamic vinegar. If serving it at a buffet, you can cut it into individual squares and serve them with a wooden toothpick.

This savory pie pairs perfectly with crisp white wines with good acidity, such as a Vermentino, a Soave, or a Pinot Grigio.