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Roasted Pumpkin and Ricotta Torte Recipe

Ingredients

How to make it

  • Pastry:
  • In food processor, pulse together flour and salt. Add butter and pulse until mixture resembles cornmeal. Add shallot and sage and pulse for 2 seconds. Leave processor running and add ice water until dough comes together. Wrap in saran warp and refrigerate for 1 hour or overnight. Remove, roll out to 1/8" thickness and press into sides of an 8 inch, buttered springform pan.
  • Toss pumpkin with garlic, sage and olive oil and place under broiler, tossing occasionally until brown and crispy. Lower oven temp. to 400 and cook until tender.
  • Whisk together ricotta, liquid eggs, milk, cheese, herbs and roasted pumpkin. Pour into pie crust and bake for 1 hour until middle has set and top is puffed and golden.

Reviews & Comments 1

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    " It was excellent "
    mamalou ate it and said...
    Sounds fantastic! Thanks for the post. You have my five!
    Was this review helpful? Yes Flag

The Cook

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