Torta Salata Radicchio E Zucca

Summary

Ingredients

• 1 roll (s) puff pastry
• 2 heads radicchio trevisano tardivo, approx. 70 g cleaned
• 500 g nutme pumpkin (se), only the pulp
• 1 onion (s), red
• 200 ml milk
• 80 g parmesan, rated
• 2 egg (s)
• salt and pepper
• 1 pinch (s) cinnamon, optional
• Extra virgin olive oil

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Instructions

1. Chop the onion very finely, dice the pumpkin pulp and cut the radicchio into strips.
2. Sweat the onion in a pan in a little olive oil, add the radicchio and pumpkin and cook for a few minutes. If necessary, add a little water and simmer for another 7 - 8 minutes. Season with salt and pepper and set aside.
3. Preheat the oven to 200 ° C hot air.
4. Cut a circle out of the puff pastry and place in a 26-28 quiche dish with baking paper, prick the base with a fork. Now place a sheet of baking paper on top and distribute blind baking balls or legumes evenly on top. Pre-bake the puff pastry base on the lowest rack for 10 minutes, then remove the blind baking balls and blind bake for another 5 minutes.
5. In the meantime, whisk eggs with milk, Parmesan, salt and a small pinch of cinnamon (you can leave out) in a bowl.
6. When the base is pre-baked, spread the pumpkin and radicchio mixture on top and pour the topping over it. Now bake for about 20 - 30 minutes on the lowest rack - please check the degree of browning and cover the quiche with aluminum foil if it browns too quickly.
7. Let cool down for about 10 minutes before cutting and serving.