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Coques de carbassa (coca de carbassa): recipe illustration
Snacks & baking

Coques de carbassa (coca de carbassa)

A coca, a Catalan flatbread, topped with cooked pumpkin and fragrant spices and lightly sweetened. It is served as a dessert or an afternoon snack, especially in autumn when pumpkin is in season.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Instructions

  1. Cut the pumpkin into small pieces and cook it by steaming or in water for 15 minutes, until tender. Drain well.
  2. Mash the pumpkin with a fork and leave it to cool completely.
  3. In a bowl, dissolve the yeast in the lukewarm water, then add the flour, sugar, salt and 3 tablespoons of oil.
  4. Knead for 8 minutes until you have a smooth dough, cover and leave to rise for 1 hour at room temperature.
  5. Preheat the oven to 200 °C.
  6. Roll the dough out to a rectangle about 5 millimetres thick on an oiled tray.
  7. Spread the mashed pumpkin over the dough, sprinkle with sugar, cinnamon, aniseed and zest, then scatter over the pine nuts.
  8. Bake for 30 to 35 minutes, until the edges are golden. Leave to cool slightly before cutting.

Variations and tips

Raisin version. Add soaked raisins to the pumpkin topping.

Using what's easy to find. Squash or butternut squash give a very comparable result.

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Original Ecomely recipe.