Savory Pumpkin Tart

Pumpkin Prep:
Bring a pot of salted water to a boil for blanching the pumpkin.

Halve the pumpkin, removing all seeds and inner material. Cut the pumpkin into vertical, (as if the pumpkin were sitting), segments of approximately 4” across; turn the pumpkin horizontally and carefully slice into thin strips about ⅛” thick.

Prepare a bowl of cold ice water. Working in batches, blanch the pumpkin until softened and lightly translucent then place into the cold ice water. Remove the blanched pumpkin from the iced water and let dry. Set aside and reserve for later.

For Herbed Ricotta Filling:

Caramelize onion in a sauté pan, transfer to a parchment lined tray to cool, set aside and reserve for later.

In a medium sized mixing bowl combine: caramelized onions, thyme, sage, rosemary, lemon zest, salt, pepper, chili flake and fresh ricotta. Set aside or (optional) place into a pastry bag for easier portioning.

For Pie Dough:

Preheat Oven to 375°F/190°C

Lightly dust your work surface with flour. Gently roll out pie dough using a rolling pin dusting with flour as needed. Square up and trim pie dough until you have a piece approximately 4.5-5” wide and 12-14” long.

Add a splash of water or milk to the beaten egg. Use a pastry brush to thinly and uniformly coat pie dough in egg wash. Pipe or spoon herbed ricotta filling in the middle of the dough spreading evenly with a spatula, leaving a ½” lip on all sides. Using a piece of pumpkin as a measure to check your ricotta filling is evenly matched, if not, cut the pumpkin strips to necessary size to ensure uniformity.

Fold the sides up first, press gently near each end to help seal, egg wash the ends and carefully fold each end over the sealed sides. Taking a fork and dusting it in flour, use it to carefully crimp the corners of the tart allowing for a tightly sealed tart. Brush the outside liberally in egg wash as it aids in browning the crust.

Transfer to a parchment lined sheet tray and bake at 375°F/190°C for approximately 30 minutes or until the tart is golden brown and delicious.

For Arugula Salad:

In a large mixing bowl, toss to combine arugula, pumpkin seed oil (Extra Virgin Olive Oil is an easy substitute), lemon juice, toasted pumpkin seeds, salt and pepper to taste.

Plating Instruction:

Place a “nest” of dressed arugula on the plate, place a warm portion of tart directly in the center.