For the pastry:
flour, 1 cup 4 tbsp
egg, 1
a pinch of salt
butter, 3,5 oz

For the topping:
ricotta cheese, 1 cup
parmigiano cheese, 4 tbsp
courgettes, 2
pumpkin, 10,6 oz
egg, 1
salt and pepper
olive oil


On a working plan, mix together flour, egg, diced butter and a pinch of salt to make the shortcrust pastry.
Roll the dough into a smooth ball, then flatten the pastry, using a rolling pin, and lay it on a round baking tray for tarts. Bake at 180C until slightly golden, for about 15 minutes.
Peel the pumpkin, wash the courgettes and, using a knife or a mandolin, cut into thin slices (about 2 mm thick). To make things easy, grill the vegetables on a griddle pan or in the oven to soften them a little befor cutting. Take the tart out of the oven. In a bowl, mix egg, ricotta, salt, pepper and Parmesan. Then pour it over the tart. Lay the vegetables over the tart, very close to each other, creating the form of a circle very. Brush them with olive oil and bake at 356°F for about 30-35 minutes.

Thanks to: My Little Italian Kitchen