tagAlt.Savory Pumpkin and Asiago Torte

Rustic Pumpkin and Aged Asiago Cheese Torte

A harmonious blend of aged cheeses and pumpkin in a flaky olive oil crust.
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    • ( Scored 5 on 1 reviews )

Michele:

Pumpkin is the perfect foil for a salty cheese like Asiago and Parmesan - I love it paired with this flaky crust too. I had always made my crusts wi...

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tagAlt.Savory Pumpkin and Asiago Torte

Discover the sublime contrast of creamy pumpkin and robust, nutty Asiago cheese in this rustic torte, where savory meets a whisper of natural sweetness. This dish is elevated further with a flaky, golden crust enriched by the subtle fruitiness of extra virgin olive oil, creating layers of flavor and texture in every slice.

Perfect for autumn gatherings or as a unique centerpiece during the holidays, this torte is a celebration of seasonal produce. While pumpkin takes the spotlight, feel free to experiment with other squashes, such as butternut or kabocha, to create your own signature version. The addition of aged Asiago and Parmigiano-Reggiano brings a deep umami note, beautifully offsetting the natural sweetness of the pumpkin.

Historically, pumpkin tortes and pies have roots that stretch back to Renaissance Italy, where savory pies were popular fare among aristocrats and peasants alike. This updated recipe remains faithful to tradition while coaxing out modern, bold flavors. Whether served as a comforting lunch or a sophisticated starter, this torte will win over every palate at your table.

Ingredients

for 6 servings

Savory Olive Oil Torte Crust base

  • All-purpose flour 300 grams
  • Extra-virgin olive oil 3 table-spoon
  • Instant yeast 0.5 cup
  • Salt as needed
  • Water as needed

Pumpkin and Asiago Cheese Torte filling

  • Pumpkin 800 grams
  • Garlic Cloves 2
  • Salt as needed
  • Black Pepper as needed
  • Extra-virgin olive oil 2 table-spoon
  • Parmesan cheese (Grated) as needed
  • Asiago Cheese as needed

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Preparation

for 6 servings

Step

1

Of 4

Make the olive oil pastry for the torte

Combine flour, a pinch of salt, and a generous pour of quality extra virgin olive oil on a clean wooden board or countertop. Mix until the dough just comes together—add a little cold water if needed. Shape the dough into a ball, wrap it in plastic, and chill in the refrigerator for at least 30 minutes to relax the gluten and develop flavor.

Step

2

Of 4

Prepare and cook the pumpkin filling

Peel and cut your chosen pumpkin or squash into large cubes. Finely mince the garlic cloves to intensify their flavor.

In a large sauté pan, combine the diced pumpkin with a splash of water, minced garlic, and a pinch of red pepper flakes for gentle heat. Cook over medium heat, stirring occasionally, until the pumpkin is soft and mashable. Use a fork or potato masher to achieve a mostly smooth consistency. Drizzle in a couple of tablespoons of olive oil and continue to cook for another 5 minutes to build depth of flavor.

Take the pan off the heat, then fold in a generous handful of grated Parmigiano-Reggiano, stirring until well incorporated.

Step

3

Of 4

Assemble the torte with filling and cheese

Preheat your oven to 180°C (350°F).

Retrieve the chilled dough and divide it into two pieces—one larger for the base and a smaller piece for the lattice top. Roll out the larger piece on a floured surface until thin but sturdy. Press it gently into a springform pan or a similar deep baking dish.

Spoon the pumpkin filling into the crust, then layer with slices of aged Asiago cheese. Fold the edges of the dough over the filling for a rustic look. Roll out the remaining dough, cut it into thin strips, and create a lattice pattern atop the torte.

Step

4

Of 4

Bake the torte and serve

Arrange the pastry strips over the filling, gently pressing to seal. Place the assembled torte in the preheated oven and bake for about 20 minutes, or until the cheese is bubbling and golden and the crust has taken on a rich color.

Allow the torte to cool for several minutes before slicing. Serve slightly warm to best appreciate the melding of flavors and textures. Enjoy this dish as a savory centerpiece or a hearty appetizer.

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Filippo Bartolotta

Filippo Bartolotta

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Reviews

Michele Friday 4th of September 2020

Flaky crust wins the race!

Pumpkin is the perfect foil for a salty cheese like Asiago and Parmesan - I love it paired with this flaky crust too. I had always made my crusts with butter and shortening, but giving it a go with olive oil opened a whole new horizon for me. Love all the different elements in one torte, and can't wait to make it again - this time I'm going to test out the spaghetti squash version.

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