Pumpkin, grape, and walnut tart

Ingredients

• 1 large, ripe “trumpet” squash
• 200 g of grapes
• 100 g of pine nuts
• 1 onion
• A pinch of salt
• 20 cl of extra virgin olive oil
• 2 tablespoons of corn flour
• 2 tablespoons of sugar
• 300 g of flour
• Warm water, as needed
• 1 tablespoon of oil paint
• 1 tablespoon of sugar
• A pinch of salt

Grate the raw pumpkin and squeeze it with a dishcloth until no more juice comes out: the preparation should be very dry.

Reheat the onion and pine nuts in 10 cl of oil. When the onion is golden brown, mix it with the pumpkin puree, add the maize flour, sugar, salt, and grapes, then mix thoroughly.

Prepare the dough using flour, a little warm water, oil, sugar, and salt, to achieve a firm and elastic dough.

Roll it out very thinly using a rolling pin and divide it in half. Grease a baking dish with the first half, spread the filling evenly, and cover with the second half, pressing the edges firmly together.

Apply a light touch to the surface and then brush the remaining oil paint over it.

Bake in a preheated oven at 180 °C for approximately 45 minutes.