Jack-o’-Lantern pumpkin and sausage tart. Pumpkin goes perfectly with sausage, to create sauces, main courses or stuffed with savory pies. In this case, I used them as a filling for this savory pie, with the addition of a little smoked cheese to make it even more stringy and even more delicious.
Given the autumn ingredients and the Halloween week in progress, I made a special decoration, with Jack from “A nightmare before Christmas”. Obviously, in other periods, you can make it without decoration, and practicing only a few cuts on the upper disc of dough. In this way the filling can dry without creating internal steam that would make your quiche swell and make it too moist.
Jack-o’-Lantern pumpkin and sausage tart
Ingredients:
- 2 rolls of round puff pastry
- 1/2 onion
- 400g sausage
- 500g pumpkin already cleaned
- 500ml vegetable broth
- 150g sweet smoked cheese
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Directions:
- Start by peeling and cutting the pumpkin into small cubes and then fry them in a pan with pre-heated oil and finely chopped shallot.
- At this point, gather the pumpkin on one side and brown the sausage in the same pan. At the end of the browning, add the vegetable broth and then cook for 20 minutes over low heat. If you see that the sauce tends to be watery, turn up the heat towards the end of cooking and make sure that the liquid has evaporated well before continuing.
- If the sauce is not very tasty, season with salt and pepper at the end of cooking and then let it cool and add the diced scamorza before using it as a filling.
- In the meantime, go on to prepare the pastry cut in order to obtain Jack. You can help yourself with a stencil that you have obtained by drawing it by hand, or by printing one of the many images of Jack from “A nightmare Before Christmas” that can be found online.
- At this point, roll out a roll of puff pastry on a baking sheet covered with parchment paper, fill with the filling and then cover with the other Jack-shaped pastry. Remove the excess paste and seal the edges well.
- Bake in a preheated oven at 180° C for 40 minutes, then remove from the oven and serve hot or warm. It will be great either way.