Savory pumpkin tart with acacia honey and truffle
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Savory pumpkin tart with acacia honey and truffle



For the dough:

250 g of rice flour
250 g of buckwheat flour (or 500 g of plain flour)
70 g of extra virgin olive oil
70 g of sunflower oil
125 g of water
1 teaspoon of salt 

For the filling:

500 g of clean pumpkin
extra virgin olive oil or butter
water, salt to taste
cinnamon to taste
edible flowers or mint leaves
Boscovivo truffle acacia honey 

In a large bowl put water, olive oil and sunflower oil and mix well with a spoon. Then add the flour and knead initially with a spoon and then with your hands. If the pastry gets too sticky, dust your hands with flour. After obtaining a homogeneous mixture (it will take a few seconds), wrap it in cling film and let it rest in the fridge for about an hour or in the freezer for 15 minutes. Meanwhile, prepare the filling. Clean, wash and dice the pumpkin and cook it in a large pan with a drizzle of oil or butter and with enough salt and cinnamon powder for about 5 minutes without the lid and for another 15 minutes with the lid on. When needed, if the pumpkin gets too dry, add a little water. Once cooked, remove the pumpkin from the heat and blend a little more than half of it, thus obtaining a puree that will serve as a filling for the tart. After having dusted both the rolling pin and the work surface with flour, roll the short crust pastry out until you obtain a 24 cm disc. Put the short crust pastry disc in a pan and bake it in the oven at 180 ° C for about 20 minutes. Once baked, let it cool and fill it with the pumpkin puree obtained previously. Decorate the tart with the rest of diced pumpkin and with a few mint leaves or edible flowers. Serve with Boscovivo truffle acacia honey.