Pumpkin tart

Put in cold water to soften the dried mushrooms.

Peel the pumpkin seeds and rind, lifting and then cut it into slices and allineatela over a wire rack placed on a plate, cover the pumpkin with metallic paper and iron the paper in the oven already warm to 200 degrees, then cooking for about an hour and a half.

Meanwhile, remove the mushrooms from the water and mince them finely together with the onion.

You Brown the butter in a pan, add the chopped and let wilt on moderate flame for 15 minutes, then allow to cool.

Roll out puff pastry dough to a thickness of about 3 mm.

Grease and flour a mold cm diameter tarts.

24, then completely rivestitelo with the dough, cutting with a knife over the edge.

When the pumpkin is cooked chopped it and run from the moulin-légumes placed over a bowl.

Together with the past, which should be well dried, grated cheese and onion and mushroom mixture, stirring well, add the two whole eggs, salt, pepper and nutmeg.

Then pour it into the mold already covered with dough surface, exfoliated and level it.

With the scraps of dough, rimpastati and hung out with the rolling pin, cut with toothed wheel of strips, then soak them crossed over the filling, making it adhere to the dough on the Board.

Pennellatele with the egg white and place the tart in the oven at 190 degrees for about 40 minutes, turning the mold on the bottom to bake even on the bottom.

Serve immediately.