Pumpkin, Mushroom and Chesnut Pie (6)
Ingredients
Instructions
  1. Heat the oven to 190C (170C fan)/375F/gas 5. Make the pastry by rubbing the butter into the flour with your fingertips until it resembles breadcrumbs. Add the ricotta and a pinch of salt, mix and bring together into a soft ball.
  2. Turn out the pastry on to a floured work surface and knead until smooth, then cover and chill for 30 minutes. Spread the pumpkin on a baking tray, pour over oil and salt, and toss so every piece glistens. Bake for 40 minutes, until soft and golden.
  3. In a frying pan, melt the butter and two tablespoons of oil, then fry the onion until soft and translucent. Add the mushroom and a pinch of salt, cook until soft, then add the chestnuts, roast pumpkin, thyme, salt and lots of black pepper, and cook for a minute more.
  4. Take off the heat and stir in the parmesan .Butter and flour a 26cm round tin, and put a flat baking tray in the oven to heat up.
  5. Cut the dough into two uneven pieces, one twice the size of the other. On a floured work surface, roll the larger piece into a circle big enough to fill the tin, come up the sides and overhang. Lift the dough into the tin, then add the filling.
  6. Roll the smaller piece into a disc the size of the tin and lift on to the filling. Using wet fingertips, press together the dough around the edges to make a firm seal.
  7. Prick or slash the centre of the tart, paint with beaten egg or milk, place on the hot baking tray, and slide into the oven for 50 minutes, until golden. Leave to cool a little before turning out and serving warm or at room temperature.