Spiced Roasted Pumpkin Ricotta Crostata

For the short pastry:

270 g all-purpose flour (or type 00)

150 g cold, unsalted butter

3 Tbsp raw cane sugar

3/4 Tbsp ice cold water

pinch salt

For the pumpkin:

1/2 pumpkin, about 1.5 kg (you will have leftovers)

1 tsp cinnamon

1 tsp vanilla sugar (or any other sugar)

1/2 tsp allspice

1/2 tsp grated nutmeg

1 Tbsp maple sugar

For the filling:

400 g pureed roasted pumpkin

250 g ricotta

3 Tbsp raw cane sugar (or brown sugar)

1 egg, organic, free range

pinch salt

Preparation for the pastry:

1. In the bowl of a food processor place the flour, add the cubed cold butter and pulse a few times until the butter becomes pebbly. Add the sugar and the cold water, one spoonful at a time, pulsing to blend and stopping before the dough clumps together. Pour mixture from food processor onto a wood board and press mixture into a smooth ball. Wrap in plastic and set in the refrigerator for at least 1 hour (I leave it overnight)

For the pumpkin:

1. Sprinkle sugar, maple syrup, and spices on the inside of the pumpkin. Place it upside down on a parchment lined baking sheet. Bake at 375° F (190°) for about 45 minutes or until fork tender.
2. Take out of the oven, scoop the pulp out and puree in a food processor. Let cool. Weigh the required amount, jar the remaining puree.

For the Filling:

1. In a medium-size bowl work the ricotta with the sugar and the egg. Add the cold pureed pumpkin and pinch of salt and blend until well incorporated.

Assembly:

1. Preheat the oven to 350°F (180°C). Butter and flour a 28cm (11in) tart pan with a removable bottom.
2. Place the dough ball on a well-floured wood board. Flour the rolling pin and start rolling the dough from the inside out, working the dough in each direction to form a nice circle big enough to fit in the tart pan.
3. Roll the dough onto the rolling pin and gently roll it out over the tart pan.
4. Press the dough at the bottom and up the edges. Use a sharp knife to cut the excess from the circumference.
5. Prick the bottom with a fork. Spread the pumpkin/ricotta filling on top, leveling with a spatula.
6. Press leftover dough into a ball again, roll it and cut out shapes for the top decoration.
7. Place the crostata in the preheated oven and bake for about 45 minutes or until golden in color.
8. Take out of the oven and let cool on a rack.
9. Serve with fresh whipped cream.

Notes:

1. If you leave the dough in the refrigerator overnight (like I did), take the dough out some time before and let it come at room temperature before rolling.
2. You will have leftover pumpkin puree. You can jar it and use it in the next few days to make scones, muffins, bread, loaves, soup. The other half of the raw pumpkin you can cube it and freeze it to make risotto, pasta, or whatever your heart desires.
3. Cooking time may vary depending on your oven. Check it frequently after the 30-minute mark. If the filling starts bubbling (ours did), poke it with a skewer.
4. Store leftover crostata in the refrigerator for 2-3 days (if it lasts that long).