Pumpkin is the perfect foil for a salty cheese like Asiago and Parmesan - I love it paired with this flaky crust too. I had always made my crusts wi...
A perfect marriage between flavor-packed Asiago cheese and smooth pumpkin - together, they provide a harmony often sought but not always achieved when pairing ingredients with such diverse palates.
If the idea of salty and sweet doesn't already get the old taste buds waking up, then imagine the flavors cradled in a flaky crust with a tinge of olive oil in each bite. This simple recipe will definitely get the taste buds going, we guarantee it!
This is a great way to showcase the fall's prize ingredient, pumpkin. We love it paired with another unusual element like salty Parmesan or Asiago, and we encourage you to test the waters with any other squash variety you might have on hand. Go crazy and try other cheese combinations as well, but keep the crust as it is, and get ready to savor each delicious bite. A quick recipe to complete, your fellow foodies will flip for this torte!
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for 6 servings
Mix all ingredients together on wooden board or table surface. Form into ball, cover with plastic wrap and let rest in refrigerator for at least 30 minutes.
Peel and cut squash or pumpkin into large dice. Peel and mince garlic cloves.
Add diced pumpkin to sauté pan with splash of water. Add garlic and red pepper flakes. Let cook until softened, smash down with either a fork or a potato masher until fairly smooth. Continue cooking on medium heat. Add 2 soup spoons of olive oil, let cook 5 minutes.
Turn off flame, add handful of grated Parmesan, mix well.
Preheat oven to 180C.
Remove dough from fridge, separate into two balls (one small and the other much larger as this will be your base and lattice top) and roll out the larger ball with a floured rolling pin to fairly thin. The dough is forgiving, so if it tears, just press back together.
Place into springform pan, or pan with similar dimensions and height. Add pumpkin filling, place sliced Asiago cheese on top of filling. Fold over edges of dough on top of pumpkin filling. Roll out remaining dough and cut into thin strips for lattice topping.
Place strips on top of folded over dough and pumpkin filling. Place in oven and bake approximately 20 minutes, until cheese is browned and crust is golden.
Let cool slightly, serve warm.
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75 minutes 8 ingredients 155 kCal
Michele Friday 4th of September 2020
Flaky crust wins the race!
Pumpkin is the perfect foil for a salty cheese like Asiago and Parmesan - I love it paired with this flaky crust too. I had always made my crusts with butter and shortening, but giving it a go with olive oil opened a whole new horizon for me. Love all the different elements in one torte, and can't wait to make it again - this time I'm going to test out the spaghetti squash version.