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
- 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.
- 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.
- After you take out the tart from oven, wait for a while and serve with honey and oregano.