For the crust: 1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of whole wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter, softened (40 g)
For the topping: 1 piece of 1.2 kg Japanese pumpkin
1 head of garlic with separated cloves and skin
2 tablespoons of olive oil
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped or 1 1/2 teaspoons of dried sage
1/2 cup of grated Parmesan cheese (60 g)
2/3 cup of crumbled Gorgonzola or Roquefort cheese (100 g)
1 egg, beaten for brushing
Salt and black pepper to taste
For the crust: 1/3 cup of warm water (80 ml)
1 tablespoon of active dry yeast
1/2 cup of all-purpose flour (90 g)
1 1/2 cups of whole wheat flour (180 g)
1/2 teaspoon of salt
1 large egg at room temperature
3 tablespoons of unsalted butter, softened (40 g)
For the topping: 1 piece of 1.2 kg Japanese pumpkin
1 head of garlic with separated cloves and skin
2 tablespoons of olive oil
1 small onion, finely chopped
10 fresh sage leaves, coarsely chopped or 1 1/2 teaspoons of dried sage
1/2 cup of grated Parmesan cheese (60 g)
2/3 cup of crumbled Gorgonzola or Roquefort cheese (100 g)
1 egg, beaten for brushing
Salt and black pepper to taste
Prepare the crust: In a bowl, combine the water, yeast, and sugar
Let it sit in a warm place for 10 minutes
In another bowl, mix together the flour, salt, and butter until well combined
Add the egg and yeast mixture to the center of the flour mixture
Using a wooden spoon, incorporate the flour into the wet ingredients until a soft dough forms
Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic
Transfer the dough to a greased bowl, cover with plastic wrap, and let it rise in a warm place until doubled (about 45 minutes)
Gently deflate the dough and let it rest for another 15 minutes before opening
Prepare the topping: Preheat the oven to 180°C (moderate)
Divide the pumpkin into two halves, remove seeds and fibers, and brush with a little olive oil
Season with salt and pepper, and place the garlic cloves in the pumpkin cavities
Bake for 1 hour or until the pumpkin is tender
Remove the garlic and, if necessary, bake for an additional 10-15 minutes to soften further
Let it cool before scooping out the flesh and pureeing with a fork
(If the pumpkin is too fibrous, let it drain for 2 hours and then puree with a fork
Discard any excess liquid.)
In a small skillet, heat the olive oil over low heat, add the onion and sage, and cook for 6-7 minutes until the onion is soft and slightly caramelized
Add the pumpkin mixture, Parmesan cheese, and half of the Gorgonzola to the skillet
Mix well and adjust seasoning as needed
Roll out the tart dough into a circle with a diameter of 35 cm
Spread the pumpkin mixture over the dough, leaving a 5 cm border around the edges
Sprinkle with the remaining Gorgonzola cheese and fold the edges of the dough over the filling to form a complete circle
Brush with the beaten egg and bake in a preheated oven at 200°C for 25 minutes (with yeast) or 40 minutes (without yeast), or until golden brown
Serve warm or at room temperature
270 calories per serving.
