Tarte Tatin di zucca con gorgonzola, nocciole e un tocco di zenzero, servita su piatto da portata

Ricette

Pumpkin tarte tatin with gorgonzola, hazelnuts and ginger

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Preparation

1 hour

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Servings

6 people

restaurant

Course

Starter

Made with:

mostarda puree zenzero

Ingredients:

2 tablespoons of Sandro Vanini ginger mustard purée
Half a pumpkin (Delica variety)
150 g mascarpone-style gorgonzola
2 tablespoons grated Grana cheese
30 g hazelnuts
2 cloves of garlic
Sage, rosemary and marjoram, to taste
Butter and extra virgin olive oil, to taste
Salt and black pepper, to taste
1 sheet of shortcrust pastry

Preparation:

Start with the pumpkin: wash it, cut it in half and remove the seeds. Then slice it thinly.
Melt a knob of butter with a drizzle of oil in a non-stick pan; add the garlic, herbs and pumpkin slices. Season with salt and pepper and fry on both sides. Continue cooking for about 5 minutes with a lid on.
Line a tart tin with baking paper, spread the base with Sandro Vanini ginger mustard purée, sprinkle with grated Grana and arrange the pumpkin slices concentrically.
Cover the pumpkin with the shortcrust pastry and prick the surface with a fork.
Bake at 180°C for about 25 minutes.
Once cooked, invert the pumpkin tarte tatin onto a serving plate. Top with gorgonzola, roughly chopped hazelnuts and a few fresh herbs. Ready to serve! Enjoy your meal