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Roasted Pumpkin And Ricotta Torte




Source of Recipe


www.grouprecipes.com


Recipe Link: http://www.grouprecipes.com/8960/roasted-pumpkin-and-ricotta-torte.html

List of Ingredients




Sage Shallot Pastry:
1 1/4 cups flour
2 tsp. salt
8 T or 1 stick cold butter
1 small shallot, minced
2 T chopped fresh sage
3 T ice water
Filling:
2 cups pumpkin, chopped into 1 " pieces
2 cloves garlic
2 T fresh sage, chopped
2 T olive oil
2 cups ricotta cheese
1 cup liquid eggs, well shaken
1/2 c milk
1/2 c grated Parmesan
1/4 c chopped fresh parsley
1 tsp. crushed chili flakes
s& p to taste


Recipe



Pastry:
In food processor, pulse together flour and salt. Add butter and pulse until mixture resembles cornmeal. Add shallot and sage and pulse for 2 seconds. Leave processor running and add ice water until dough comes together. Wrap in saran warp and refrigerate for 1 hour or overnight. Remove, roll out to 1/8" thickness and press into sides of an 8 inch, buttered springform pan.
Toss pumpkin with garlic, sage and olive oil and place under broiler, tossing occasionally until brown and crispy. Lower oven temp. to 400 and cook until tender.
Whisk together ricotta, liquid eggs, milk, cheese, herbs and roasted pumpkin. Pour into pie crust and bake for 1 hour until middle has set and top is puffed and golden.