Instructions
Follow the steps and taste along the way.
Prepare the onion and pumpkin
Preheat the oven to 210 °C. Cut the onion into thin strips. In a small bowl, mix the vinegar, water, and sugar, add the onion, and leave it to pickle for at least 15 minutes. Cut the pumpkin into cubes about 1.5 cm across and toss with the olive oil, 2 g of salt, and the black pepper. Spread it out in a single layer on a baking sheet.
Roast the pumpkin
Roast the pumpkin in the preheated oven for 20 to 23 minutes, until tender and beginning to turn golden at the edges. Add the sage leaves to the baking sheet for the final 5 minutes of roasting so they become fragrant without burning.
Prepare the pastry and ricotta
While the pumpkin roasts, cut the pastry into 6 roughly equal rectangles and transfer them to a second baking sheet lined with parchment paper. Lightly score each rectangle about 1 cm from the edge, then prick the center several times with a fork. Mix the ricotta with the lemon zest, lemon juice, and remaining 1 g of salt.
Bake the pastry
Once the pumpkin is done, put the baking sheet with the pastry in the oven. Bake at 210 °C for 16 to 18 minutes, until the pastry has risen and is a rich golden color. Meanwhile, toast the pumpkin seeds in a small dry skillet for 2 to 3 minutes, stirring often. Remove them from the heat when they begin to pop gently.
Top and serve
Divide the lemon ricotta among the centers of the warm baked pastry rectangles. Arrange the roasted pumpkin and sage leaves on top, add the drained pickled onion, and sprinkle with the toasted pumpkin seeds. Serve warm while the pastry edges are crisp.
