Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
1,7573/5
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?
| 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?
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When should I start for the recipe to be ready at a certain time?
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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 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.
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.
Nutritional information
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How much will it cost?
For 1 tart : 7.98 €
Source: Home made.
More recipes?
This recipe use (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, Potimarron and celeriac autumn soup, Pumpkin (or potimarron) soup, Potimarron (Japanese chestnut pumpkin) purée, Taos hotpot, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Rata-tart, French custard tart, Quiche Lorraine, Leek and Mimolette tart, Gisèle's Pasties, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate tart, Caesar salad, Chocolate rolls (petits pains), Mirlitons, Mushroom velouté, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Pear, grapefruit and pistachio tart, Kugelhof for Nanou, Oatmeal cake, Fried eggs with tomatoes, Rum babas, ... All |
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