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● Pumpkin Crostata
1 recipe basic pasta frolla
1 pumpkin, about 21⁄2 pounds, cut in 1⁄2, seeds removed
1 teaspoon cinnamon
1⁄8 teaspoon salt
2 eggs
1 cup honey
1⁄2 cup milk
1⁄2 cup heavy cream
2 tablespoons butter, divided
1⁄4 cup sugar
Prepare the crust according to the basic pasta frolla recipe. Preheat the oven to 375º. Arrange the pumpkin halves, cut side down, on a baking sheet and transfer to the oven to bake for 1 hour, or until tender when pierced with a fork. Remove the pumpkin halves from the oven and spoon out the soft pulp and transfer to a large bowl. Season with the cinnamon and salt, then set aside. In a bowl, whisk together the eggs, honey and milk, then set aside. Using an electric mixer, whisk together the cream until soft peaks form. Fold the whipped cream into the egg-honey mixture. In a skillet over medium heat, warm 1 tablespoon of butter, then add the pumpkin. Slowly add the egg-cream mixture to the pumpkin and mix well to combine. Pour the pumpkin mixture into the crust, or spread a thin even layer if making a free-form crust. Transfer to the oven to bake for 35 to 45 minutes. Meanwhile, in a saucepan, combine the remaining butter and sugar and boil for 5 minutes. When the crostata is almost done baking, remove it from the oven and pour the sauce over the top of the crostata. Transfer back to the oven to bake until golden brown. Remove from the oven and set aside to cool. Serve at room temperature. ● Serves 6 to 8
Wine
Suggestion, Light-Bodied with a delicate bouquet: Domaine Leccia - Muscat