Torta salata radicchio and zucca

Ingredients for 1 servings:

• 1 roll of topping dough
• 2 heads of radicchio trevisano tardivo, approx. 270 g cleaned
• 500 g butternut squash, only the flesh
• 1 onion(s), red
• 200 ml milk
• 80 g Parmesan, grated
• 2 eggs
• salt and pepper
• 1 pinch(s) cinnamon, optional
• Extra virgin olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Puff pastry quiche with radicchio and pumpkin

Finely chop the onion, dice the pumpkin flesh, and cut the radicchio into strips. Sauté the onion in a pan with a little olive oil, add the radicchio and pumpkin, and cook for a few minutes. Add a little water if necessary and simmer for a further 7-8 minutes. Season with salt and pepper and set aside. Preheat the oven to 200°C fan/gas mark 1. Cut a circle out of the puff pastry and place it in a 26-28 cm quiche dish lined with baking paper. Prick the base with a fork. Place a sheet of baking paper on top and distribute the baked goods or pulses evenly over the circle. Pre-bake the puff pastry base on the lowest rack for 10 minutes, then remove the baked goods and bake for another 5 minutes. Meanwhile, for the topping, whisk the eggs with milk, Parmesan cheese, salt, and a small pinch of cinnamon (you can also omit it) in a bowl. Once the base is pre-baked, spread the pumpkin and radicchio mixture on top and pour the topping over it. Bake on the lowest rack for about 20-30 minutes. Check the quiche for browning and cover with aluminum foil if it’s browning too quickly. Let cool for about 10 minutes before slicing and serving.