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Pumpkin & Scamorza Tart

Pumpkin & Scamorza Tart

Simona Mirto
A scrumptious pumpkin and smokey scamorza cheese tart
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Italian

Ingredients
  

  • 1 1 Round Ready Made Puff Pastry Roll
  • 500 g Roasted Pumpkin
  • 250 g Ricotta
  • 250 g Scamorza
  • 1 tbsp Grated Parmesan Cheese
  • 1 Small Bunch Fresh Rosemary
  • 2 Pinches Fresh Thyme and Sage
  • Extra Virgin Olive Oil
  • Salt and Pepper to taste

Instructions
 

  • Slice your pumpkin into 4mm slices, sprinkle with the Thyme and Sage, Extra Virgin Olive Oil and roast for 30 mins at 180 C
  • Mix the ricotta with parmesan and salt and pepper
  • Unroll the puff pastry in a pan with the baking paper.
  • Add the ricotta and a layer of sliced scamorza
  • Create a circle of pumpkin and in between each slice sprinkle chopped rosemary and a few small cubes of scamorza
  • Bake in a preheated oven of 180C for 15 minutes
  • Remove from the oven and sprinkle the remaining cheese on top of the pumpkin
  • Put back into the oven for another 15 minutes until the cheese and pastry have browned
  • Remove from oven leave to rest for 5 minutes before serving
Keyword Autumn, pumpkin, tart, scamorza
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