Torta Salata Radicchio E Zucca
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 45 mins |
| Total Time | 1 hr 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Chop the onion very finely, dice the pumpkin pulp and cut the radicchio into strips.
- 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.
- Preheat the oven to 200 ° C hot air.
- 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.
- In the meantime, whisk eggs with milk, Parmesan, salt and a small pinch of cinnamon (you can leave out) in a bowl.
- 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.
- Let cool down for about 10 minutes before cutting and serving.
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