Directions

ROAST THE PUMPKIN: Preheat oven to 400 degrees F. Remove the stem and cut the pumpkin in half lengthwise. Remove the seeds and fibers. Stuff each cavity with salt, pepper, 3 thyme and 3 marjoram sprigs. Drizzle a couple tablespoons of olive oil all over the flesh. Turn the pumpkin halves cut-side down onto a foil-lined tray and roast about 1 hour (depending on size), until well softened. Remove from the oven and let cool completely. DOUGH: In the bowl of a food processor, combine flour, 1/4-teaspoon salt and pepitos. Pulse several times to grind the pepitos fairly well. Add the butter, water and egg yolks; pulsing several more times until a course meal texture is achieved that holds together when pressed between your thumb and fingers. Dump the mixture onto a large piece of plastic wrap, form into a disc about 1/2 inch thick, wrap well and refrigerate until firm, about 30 minutes. FILLING: Preheat oven to 350 degrees F. In a large skillet heat 2 tablespoons olive oil over medium-high heat. Add leeks and a generous pinch of salt; cook, stirring often, until softened and just beginning to color. About 6 minutes. In a large saucepan combine carrots, 3/4 cup water, 1 teaspoon thyme leaves, 1 teaspoon chopped carrot tops, and 1 teaspoon chopped marjoram leaves, 2 tablespoons butter, and salt and pepper to taste. Heat the mixture over high heat until it comes to a boil, then reduce the pan to a simmer. Cook until carrots are cooked through, gently stirring until most of the liquid has almost evaporated and the carrots are glossy, about 20 minutes. Once the pumpkin is cool enough to handle scrape out the flesh and add it to a bowl. In the bowl of a food processor add a scant 2 cups of the roasted pumpkin mash (reserve the rest for another use), add the leek mixture, 1-cup Parmesan cheese, 2 eggs, 1/2 cup milk, 1/8 teaspoon salt, remaining 1 teaspoon thyme leaves, remaining 1 teaspoon marjoram leaves and the barest pinch of cayenne pepper. Pulse the mixture 8 or 10 times until it is well-mixed and fairly smooth. The leeks should be the only texture. FINISH THE TARTS: Generously butter 4 (4 1/2-inch) tart pans with a fluted edge and removable bottoms. Coat the sides and bottoms with the breadcrumbs. On a well-floured surface, roll out dough to about 1/8-inch thick. Using your tart pans as a guide cut the dough into 4 appropriately sized discs to fit on the bottom only of the tart pans. Fit the discs in the bottom of the pans. Do not press the dough up the sides. Move the pans to the refrigerator to chill about 10 minutes. Remove the cold, dough-lined tart pans from the refrigerator. Spread the pumpkin mixture over the entire surface of the tart pan, filling the pan completely. Smooth the top to level and attractively arrange the reserved carrot slices over the top of each tart. Choose the best and most uniform slices as you will have more than you need. Sprinkle the tarts with the remaining cheese. Bake until well-browned and set. About 30 to 35 minutes. The breadcrumb crust should slightly pull away from the pan. Transfer the pan to a wire rack to cool some. When cool enough to handle but still warm, remove the tarts from the pans very carefully. Set aside to cool and serve at room temperature.

Directions

Pre-heat the oven to 350 degrees F. Put the pumpkin pieces on a baking sheet and toss with oil, garlic,onion, half the sage and thyme, and the nutmeg. Season with salt and pepper, then roast in the oven until tender and golden. Remove from the oven and allow to cool a little (but keep the oven on). Discard the garlic and put the mixture in a bowl. Add the chives and ricotta and mash everything together. Meanwhile, cook the lasagna sheets in a large pot of salted boiling water until just al dente. Drain and cook under running water. Lightly brush the sheets with oil on both sides so they don't stick together and lay them on a plate. Oil or butter a baking dish and pour a little of the cream into the base. Place 2 lasagna sheets over the cream. Spread some of the pumpkin mixture over the top and scatter with some asparagus, then with some of the remaining sage and thym, then the grana padano. Add more cream and lasagne sheets and continue layering. Top with the final pieces of lasagne, the remaining pumpkin, asapargus, cream and grana padano. Scatter with the remaining thyme and press the last sage leaves over the surface. Bake for 30 to 40 minutes, or until golden. Rest for 15 minutes before serving.