Torta salata di zucca

Of the many detective novels that inspired The Shadow of the Gardener, probably the most obvious influence is that of Andrea Camilleri's Inspector Salvo Montalbano. I'll be preparing the Sicilian classic Pasta all Norma and this recipe, a savory pumpkin pie paired with salted melon. Thanks to Mr. Timmy at Crescent City Farmers Market for the delicious creole pumpkin and cantaloupe. I  also have to thank Camilleri and his translator, Stephen Sartarelli, for teaching me the Italian idiom "Avere sale in zucca." Literally translated, it means "to have salt in the pumpkin," but it really means having common sense. I can't recommend the books enough, but I must warn readers not to read them on an empty stomach.

Speaking of,



Ingredients (yields one 9 inch tart)

Filling:
700g roasted creole pumpkin, pureed
50g ground breadcrumbs
3g kosher salt
2g ground mace, white pepper, cinnamon & lemon zest

Crust:
250g whole wheat pastry flour
2g kosher salt
120ml cold water
60ml olive oil

Melon slices and flaky sea salt for garnish

You will also need a food processor and a 9 inch tart pan. You may have noticed that this recipe is vegan, which is true. But don't let that deter you from trying it, it's really delicious. If you're not down for that, try it with some slices of cured coppa (pictured).

Roast a giant creole pumpkin after cutting it to fit your oven and removing the seeds. It's done when it's soft and you can scrape it out of it's skin. It's going to be pretty wet, and you need the filling to be dry, so this is where the breadcrumbs come in. Mix the pumpkin, salt, spices and breadcrumbs in your food processor and puree until smooth. It should be about the consistency of ricotta cheese. If it's too wet, add some more breadcrumbs.

That's the filling done, now for the crust. This is just done by hand, it's wicked easy, even I pulled it off and pie dough usually hates me. Add the water and oil to the flour and salt and mix it with a fork then push it around on the counter til it comes together. Rest the dough for 10 minutes then roll it out, line the tart pan and cut off the excess. Bake the crust at 350 for 12 minutes, then fill it with the filling and bake it for another 25 minutes. Let it cool then garnish with melon slices and flaky sea salt. Please enjoy and let me know what you think.

look at the size of that pumpkin! Must be full of common sense!