Ingredients for a 24cm cake

For the shortcrust pastry

250 Mix of natural flours for Mulino Marello cakes

100 g cold butter

130 g ice water

1 pinch of fine salt 

For the filling

300 g of pumpkin puree

125 g ricotta

2 medium eggs

100g of grated scamorza

80 g mushrooms 

Procedure 

Place the Mulino Marello cake mix, the cold butter in pieces and the salt in the bowl of the stand mixer.

Operate the planetary mixer with the leaf hook until the dough is sandblasted.

Add the ice water and work until you create a compact dough.

Remove it from the bowl, work it quickly to form a dough, cover with cling film and leave to rest in the refrigerator for at least 30 minutes. 

Once the resting time has elapsed, roll out to a thickness of about half a millimeter and cover a buttered and floured 24cm diameter tart mould.

Leave in the fridge in the meantime prepare the filling. 

In two different pans, cook the chopped pumpkin and chopped mushrooms with a spoonful of extra virgin olive oil for about ten minutes. Let cool.

In a blender (or with an immersion blender) blend the pumpkin.

Cut the scamorza into small pieces or use a grater with large holes. 

Place the ricotta in a bowl, add the eggs and mix well.

Add the scamorza, the pumpkin blended mixture and the mushrooms. 

Season with salt and pepper. 

Cook at 160 degrees for about 45/50 minutes.