Torta di zucca, pioppini e pecorino | Fattoria La Vialla

Ingredients

• 250 g poplar mushrooms
• 300 g yellow-fleshed squash
• 125 g Scamorza cheese
• 50 ml milk
• 30 g aged pecorino cheese
• 1 eggs
• 1 garlic
• 1 tbsp Extra Virgin Olive Oil
• salt
• 150 g plain flour
• 80 ml water
• 1 pinch of salt
• 1 pinch of pepper
• rosemary
• thyme
• 2-3 sage
• 3 tbsp Extra Virgin Olive Oil