Traditional recipes

Pumpkin tart

Pumpkin tart

Dough: I prepared a larger amount of dough, because I prepared something else (I will show you the next few days), but if you want to make dough only for the tart, it is enough to prepare it from 250 gr. flour and reduce the amounts of other ingredients. Sift the flour into a bowl, sprinkle with salt. Rub the yeast with the sugar until it dissolves, pour it over the flour. We start to mix, we add sana. Gradually pour the warm water, knead until you get an elastic and slightly sticky dough. Finally add the oil. Cover the dough, leave it to rise for 35-40 minutes, away from the current.

Filling: We wash the pumpkins, we cut them into thin slices. We put them in a sieve, sprinkle them with salt and let them drain for about 30 minutes. We cut the mozzarella into suitable cubes, we wash the tomatoes, we make round slices. After the dough has risen, break a piece of it, but less than half. We line a tart tray with baking paper, sprinkle a little flour, put the dough and spread it with our fingers towards the edges, making a small border. Prick it with a fork, place slices of zucchini, mozzarella cubes, a little grated Parmesan. Place the last layer of zucchini, mozzarella, tomato slices and the rest of the parmesan. Sprinkle a little pepper and rosemary. Put the tart in the hot oven, at a suitable temperature, until it browns on top and the dough is penetrated. Remove it when it is ready, leave it to cool a bit and serve. Good appetite!