Potimarron and Parmesan tart


Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
24K 1 3
Grade this recipe:

Last modified on: December 12th 2018

Keywords for this recipe:
For 1 tart, you will need:

Change these quantities to make: 1 tart 2 tarts 3 tarts
How long does it take?
Time required for this recipe:
PreparationCookingStart 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 ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 15 min.
Potimarron and Parmesan tart : Photo of step #1
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.
Potimarron and Parmesan tart : Photo of step #2
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.
Potimarron and Parmesan tart : Photo of step #3
Meanwhile, spread 50 g pumpkin seeds on a baking sheet.

Stage 4 - 1 min.
Potimarron and Parmesan tart : Photo of step #4
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.
Potimarron and Parmesan tart : Photo of step #5
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.
Potimarron and Parmesan tart : Photo of step #6
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.

Stage 7 - 10 min.
Potimarron and Parmesan tart : Photo of step #7
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.
Potimarron and Parmesan tart : Photo of step #8
Preheat the oven to 390°F (200°C).

Fill the tart with the potimarron mixture.

Stage 9 - 1 min.
Potimarron and Parmesan tart : Photo of step #9
Scatter the remaining seeds over the top.

Stage 10 - 40 min.
Potimarron and Parmesan tart : Photo of step #10
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
1,992 Kcal or 8,340 Kj88 gr191 gr239 gr
100 %34 %18 %36 %
Per 100 g
Energetic valueProteins CarbohydratesFats
113 Kcal or 473 Kj5 gr11 gr14 gr
6 %2 %1 %2 %
Per tart
Energetic valueProteins CarbohydratesFats
1,992 Kcal or 8,340 Kj88 gr191 gr239 gr
100 %34 %18 %36 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Milk, Egg, Gluten
How much will it cost?
  • For 1 tart : 7.98 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Source
Home made.
This recipe uses (among others)
Potimarron (Japanese chestnut pumpkin)Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Taos hotpot, Pumpkin (or potimarron) soup, Pumpkin and red-bean tortillas, Triple-Cheese Pumpkin Gratin, Stuffed pumpkin gratin, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Salmon and leek fondue tart, Mexican tart, Salmon and spinach quiche, French custard tart, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Spinach and ricotta ravioli, X-Files cookies, Little chocolate and hazelnut fondants, Four quarters, Hamburger buns, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Chicken and mushroom pie, Feta and spinach brik pie, Quick chicken curry, Tarte à l'coloche, Stock-pot fish , ... All
Other recipes you may also like
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
341K4.3 1 hour 14 min. March 17th 2011
Finger biscuits
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.
317K5 50 min. July 30th 2021
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
1.5M 714.6 2 hours 38 min. October 3rd 2019
Bouquet garni
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after...
388K3.5 12 min. March 21th 2017
Tartiflette
Tartiflette
A personal version of a classic recipe from Savoy.
563K 14.6 1 hour 27 min. September 16th 2019
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2023-02-05)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page