Ingredients for a 24cm cake
For the Brisèe pasta
100 g cold butter
130 g iced water
1 pinch of salt up
For the stuffing
300 g of pumpkin puree
125 g ricotta
2 medium eggs
100g grated scamorza
80 g mushrooms
In the planetary bowl put the Mill Mill Mill mix, the cold butter in small pieces and salt.
Operate the planetary with the leaf hook until the dough sides.
Add the icy water and work up to create a compact dough.
Take it out of the bowl, work it quickly to form a dough, cover with food film and resting in the refrigerator for at least 30 minutes.
After the rest time, spread with a thickness of about half a millimeter and cover a 24-centimeter tart of a buttered and floured diameter.
Leave the filling in the refrigerator in the meantime.
In two different pans, cook the pumpkin chopped and mushrooms cut with a tablespoon of extra virgin olive oil for about ten minutes. Allow.
In a mixer (or with an immersion blender) blend the pumpkin.
Cut the scamorza into small pieces or use a large hole grater.
In a bowl put the ricotta, add the eggs and mix well.
Incorporate the scamorza, the mixture of pumpkin smoothie, mushrooms.
Season with salt and pepper.
Cook at 160 degrees for about 45/50 minutes.