Ingredients
For the dough:
- 150 g flour - semi-complete or spelt
- 80 g chickpea flour
- 150 g butter
- 6 sprigs of thyme
- 1 tsp salt
For the garnish:
- 250 g of pumpkin
- 250 g butternut
- 250 g of pumpkin
- 3 red onions
- 6 sprigs of thyme
- 2 tbsp pumpkin seeds
- 1 jar of ricotta - 200g
- 180 g of Greek yogurt
- 1 dl of milk to relax the mass
- 2 eggs
- Pepper and salt
Preparation
- Cut the butter into small pieces. Thin out the thyme sprigs. Peel the pieces of squash and cut them into thin strips. Peel the onions and fry them in a small pan with olive oil. Set aside.
- In a bowl, mix the 2 flours. Add the butter, thyme and salt.
- Work with your fingers until the dough becomes sandy.
- Gently pour in 8cl of water little by little, while continuing to work the dough with a spatula.
- Form into a ball, wrap and chill for 2 hours.
- When ready to bake the pie, whisk together all the filling ingredients.
- Line a buttered and floured springform pan with the dough, previously rolled out with a rolling pin. Prick the bottom with a fork.
- Arrange the grilled onions on top of the pie crust.
- Pour the filling on top.
- Arrange the pieces of squash on the mass. Season with salt and pepper, sprinkle with pumpkin seeds and thyme leaves.
- Slide into a preheated oven at 180° (160° fan oven).
- Bake the cake for 45min, making sure it doesn't blacken. If it does, place a sheet of aluminum foil over it.
Did you make this recipe?Mention @annas.eats_firecooking