ABRUZZO - Salted dough with Olive Oil, ricotta and squash
SKU:
Total Time: 1 hour
Servings: 6–8
Pan Size: 9-inch round tart or cake tin
Preheat: 270°F / 360°F
Ingredients
- 0.88 lb Molino Signetti Flour (about 400g)
- Salt, to taste
- ½ cup Viaggio Extra Virgin Olive Oil
- ½ cup white wine
- Water, as needed (if dough is too dry)
- 0.66 lb squash or pumpkin, thinly sliced (about 300g)
- 5 slices Primo Sale or Pecorino Romano cheese
- 1 clove garlic, finely chopped
- Fresh rosemary, chopped
- 1 egg yolk, for brushing
- Optional: Poppy seeds for garnish
Instructions
- In a large bowl, combine the flour, olive oil, and white wine with a pinch of salt.
- Knead until the dough is moist, smooth, and elastic. If it’s too dry, add a small splash of water.
- Divide the dough into two portions—one slightly larger than the other.
- Wrap and let rest for about 15 minutes.
- Preheat the oven to 270°F (130°C).
- Place the thin squash slices on a parchment-lined baking tray.
- Drizzle with olive oil and sprinkle with chopped garlic and rosemary.
- Roast for about 25–30 minutes, until tender. Set aside to cool.
- Roll out the larger portion of dough and line a 9-inch cake or tart tin. Pierce the base with a fork.
- Layer the bottom with slices of Primo Sale cheese.
- Add a layer of the roasted squash on top of the cheese.
- Roll out the smaller portion of dough and place it over the filling.
- Seal the edges, pierce the top with a fork, and brush with the egg yolk.
- Optionally, sprinkle with poppy seeds for decoration.
- Preheat oven to 360°F (180°C).
- Bake the pie for 30 minutes, or until the crust is golden and cooked through.
- Let cool slightly before serving.
BUON APPETITO!
