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Potimarron and Parmesan tart

This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.

32K 1 3

Last modified on: December 12^th 2018

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For 1 tart, you will need:

1 1 kg potimarron (Japanese chestnut pumpkin)
2 3 tablespoons olive oil
3 1 tablespoon herbes de Provence
4 50 g pumpkin seeds
5 50 g Parmesan (Parmigiano Reggiano)
6 150 g egg ( How to... )
7 150 g cream
8 300 g Shortcrust pastry (pâte brisée)
9 salt
10 pepper
Total weight: 1,760 grams

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
39 min.	1 hour 35 min.	2 hours 14 min.

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Step by step recipe

Stage 1 - 15 min.

Prepare 1 kg potimarron (Japanese chestnut pumpkin), chop into small chunks and put into a bowl.

Drizzle 3 tablespoons olive oil and scatter 1 tablespoon herbes de Provence over, salt and pepper, then mix well.

Stage 2 - 40 min.

Spread the potimarron pieces out on a baking sheet and roast in the oven at 360°F (180°C) for about 30 to 40 minutes until quite soft.

Stage 3 - 2 min.

Meanwhile, spread 50 g pumpkin seeds on a baking sheet.

Stage 4 - 1 min.

Check that the potimarron pieces are soft when cooked by testing with a knife blade, which should pass through easily.

Set aside.

Stage 5 - 15 min.

Turn the oven down to 300°F (150°C) and put in the baking sheet with the pumpkin seeds to toast for 15 minutes.

Stage 6 - 7 min.

Put the potimarron pieces into a bowl and

blend thoroughly.

Add 50 g Parmesan (Parmigiano Reggiano), 150 g egg, 150 g cream and the toasted seeds (but keep a few back for garnishing). Mix well and check the seasoning.

Stage 7 - 10 min.

Roll out 300 g Shortcrust pastry (pâte brisée) and line a tart tin or ring of 10 inches (26 cm)

Prick all over the base.

Stage 8 - 3 min.

Preheat the oven to 390°F (200°C).

Fill the tart with the potimarron mixture.

Stage 9 - 1 min.

Scatter the remaining seeds over the top.

Stage 10 - 40 min.

And bake for about 30 to 40 minutes.

Remarks

For a quicker version, you can use a potimarron purée made in advance.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,992 Kcal or 8,340 Kj	88 gr	191 gr	239 gr
74 %	25 %	13 %	27 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
113 Kcal or 473 Kj	5 gr	11 gr	14 gr
4 %	1 %	1 %	2 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
1,992 Kcal or 8,340 Kj	88 gr	191 gr	239 gr
74 %	25 %	13 %	27 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2700 k-calories or 11300 k-joules by day for a man (change to a woman).

Possible allergens in this recipe: Milk, Egg, Gluten

How much will it cost?

For 1 tart : 7.98 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron and leek soup, Mixed vegetable curry, Potimarron (Japanese chestnut pumpkin) purée, Potimarron and celeriac autumn soup, Taos hotpot, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Mexican tart, Quiche Lorraine, Paté en croute (terrine in a pie crust), Potato and cheese pie, Deep leek and potato quiche, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Grilled fillet of salmon with corn-salad cream, Bounty-style tart for Alison, Chicken and mushroom pie, Alpine gratin, Mackerel rillettes, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Coconut sweetcrust pastry, Cocotte eggs with Comté, Spinach Omelette, Basic cake batter - the French way, ... All

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