torta salata alla zucca e gorgonzola (pumpkin-gorgonzola tart)

This is the fourth post in a series: “what to do with a ten-pound pumpkin.”
This recipe was inspired by an Italian friend, Valeria, who was also cooking with a large leftover pumpkin this week.  Her description of the contrast between the sweet pumpkin and sharp gorgonzola got me really craving the combination.  Normally a tart like this would call for pieces of cut up pumpkin, rather than a puree, but I couldn’t resist giving it a try.  This is a great variation and just one more of the many ways to use fresh pumpkin puree!

Torta Salata alla Zucca e Gorgonzola (Pumpkin-Gorgonzola Tart)

Serves 6

crust
5 tablespoons unsalted butter, softened
1 teaspoon Dijon mustard
2 eggs
⅛ tsp salt
¾ cups (90 grams) whole wheat flour
¾ cups (95 grams) all purpose flour
water

filling
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
3 cups (about 3 ounces) chard or other winter greens
3 eggs
⅔ cup milk (preferably whole)
¼ tsp salt
several grinds of black pepper
pinch of freshly grated nutmeg
2 oz crumbled gorgonzola
1 ¼ cups (10 oz) fresh pumpkin puree (see here for recipe)
1 ½ oz (about 1 cup) freshly grated parmesan

for the crust 
Preheat oven to 350°F.

In a mixer, beat together the butter and mustard on medium speed until light and fluffy. Add the eggs one at a time, beating on medium speed between each addition. Add flour and salt. Mix until well combined and a mass of Dough begins to form. If the dough is too dry, sprinkle with 2 teaspoons of water and mix again. Add additional water a teaspoon or two at a time, until dough begins to come together into a unified mass.

Dump the dough onto a lightly floured countertop (or dough mat) and form into a ball and flatten into a disk.  Wrap in plastic and allow to rest in refrigerator for about 30 minutes. (At this point, the dough can be refrigerated for several days or frozen for 2-3 months.)

Roll dough flat, into the shape of your baking dish (i.e. in a circle for a 9” pie plate or tart pan) about 1 ½ inches bigger on all sides (12-inch diameter for a 9” pie plate). Dough should be between 1/16 and 1/8 inch thick.

Carefully transfer dough to baking dish and press into corners. Fold excess dough under and/or use to patch any tears in the dough. If desired, flute edge of crust.


Line the dough with a piece of parchment paper (or lightly greased aluminum foil) and fill with pie weights or dry beans. Parbake for 15-20 minutes. (While crust is baking, begin preparing the filling.)


Once crust is mostly cooked, carefully remove the weights and parchment paper. (They will be hot!) Set crust aside and proceed with the filling. (Leave oven on.)

for the filling
Heat the oil in a large sauté pan over medium and cook the onion until translucent and beginning to brown (about 5-10 minutes), add the greens and cook until wilted (1-2 minutes). Remove from heat.


In a medium bowl, whisk together the eggs, milk, ⅛ tsp salt, pepper, and nutmeg. In another bowl, stir together pumpkin, remaining ⅛ teaspoon salt, and parmesan.


Layer the onion and greens on the bottom of the crust, spread the pumpkin puree on top, and slowly pour the egg mixture over it.


Using a spoon, very gently swirl the mixture so that some of the pumpkin is drawn to the surface. Sprinkle evenly with crumbled gorgonzola.


Bake at 350°F for 30-45 minutes or until the crust is golden brown and the filling is cooked through.


Let rest for 10 minutes before serving.