Serves 4-6

• 300 gr puff pastry
• 2 eggs and 1 egg yolk
• 200 gr ricotta
• zest of 1 lemon
• pinch of nutmeg
• 350 gr pumpkins, sliced
• 1 handfull pine nuts
• oregano
• honey

1. Preheat oven to 180°C. Roll out the pastry to a rectangle that’s about 35 cm x 20 cm. Score a border 2 cm from the edge and prick the middle with a fork.
2. Mix most of the eggs with the ricotta, lemon zest, nutmeg and season. Spread over the rectangle. Top with the pumpkins, pine nuts and a little olive oil. Brush the border with the remaining beaten egg yolk and bake for 20 minutes, until filling is set and pastry is golden.
3. After you take out the tart from oven, wait for a while and serve with honey and oregano.