Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
3,3953/5 for 1 ratings
Last modified on: December 12th 2018
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 Parmigiano reggiano (Parmesan) - 6
150 g egg - 7
150 g cream - 8
300 g Shortcrust pastry (pâte brisée) - 9
salt - 10
pepper - Total weight: 1,760 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 39 min. | 1 hour 35 min. | 2 hours 14 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?
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.
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.
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 Parmigiano reggiano (Parmesan), 150 g egg, 150 g cream and the toasted seeds (but keep a few back for garnishing). Mix well and check the seasoning.
blend thoroughly.
Add 50 g Parmigiano reggiano (Parmesan), 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.
Prick all over the base.
Stage 8 - 3 min.
Preheat the oven to 390°F (200°C).
Fill the tart with the potimarron mixture.
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.
Nutritional information
How much will it cost?
- For 1 tart : 7.98 €
Source
Home made.More recipes?
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 braised in meat jus, Potimarron and leek soup, Pumpkin (or potimarron) soup, Potimarron (Japanese chestnut pumpkin) purée, How to prepare a pumpkin (or potimarron), ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Quiche Lorraine, Deep leek and potato quiche, Leek and Mimolette tart, Salmon and spinach quiche, French custard tart, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Crunchy little pieces of fish, Coconut rocks, Flaky chocolate brioche, Chocolate tart, Gingerbread, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Baked leek and Camembert slices, Scallops with fondue of leeks, Salmon and spinach quiche, Gratin Dauphinois, Bounty-style tart for Alison, ... All |
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