Savory oat, pumpkin and provolone crisps with yogurt, pear and rosemary dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pumpkin on a baking tray, toss it with 15 ml olive oil, half of the salt, and a pinch of black pepper, then roast for 20 minutes until tender and lightly golden.

2. 2

   Remove the pumpkin from the oven and let it cool for 5 minutes. Then mash it with a fork into a rustic puree with some texture remaining.

3. 3

   Lower the oven temperature to 200 °C / 400 °F and line a tray with parchment paper or lightly grease it with some of the remaining oil.

4. 4

   In a large bowl, mix the mashed roasted pumpkin, rolled oats, grated provolone, beaten egg, red onion, parsley, garlic powder, sweet paprika, the rest of the salt, the remaining black pepper, and 10 ml of the remaining olive oil. Stir until a moist, compact mixture forms.

5. 5

   With lightly damp hands, shape 16 small oval or round pieces and place them on the prepared tray. Flatten them slightly so they cook evenly.

6. 6

   Bake at 200 °C / 400 °F for 10 minutes. Carefully flip them and bake for 8 to 10 minutes more, until golden around the edges and crisp on the outside.

7. 7

   While they bake, prepare the dip by mixing the Greek yogurt, grated pear, fresh rosemary, lemon juice, and honey in a bowl. Stir well until creamy and combined.

8. 8

   Let the crisps rest for 3 to 4 minutes after baking so they firm up. Serve warm with the yogurt, pear, and rosemary dip.