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.
10,0533/5 for 1 ratings
Grade this recipe:

Last modified on: December 12th 2018

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.
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  • When will I finish if I start the recipe at a certain time?
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Keeping:

Several days in the fridge, covered with plastic film.

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.

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).

How much will it cost?

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Note : These prices are only approximate.

Source

Home made.

More recipes?

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, How to prepare a pumpkin (or potimarron), Smoky potato and potimarron gratin, Mixed vegetable curry, Duo of slow-cooked pork, ... All
Shortcrust pastry (pâte brisée)Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Paté en croute (terrine in a pie crust), Quiche Lorraine, French custard tart, Leek and Mimolette tart, Deep leek and potato quiche, ... All
EggEgg: You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Lime (or lemon) curd, Meatballs, Caramelized pear custard tart, Thin endive tart, ... All
CreamCream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream, Ramekins of duchess potatoes, Grapefruit moelleux, Basic cake batter - the French way, Chocolate tart, ... All

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