Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
11,6873/5 for 1 ratings
Grade this recipe: Last modified on: December 12th 2018
For 1 tart, you will need:
- 0
1 kg potimarron (Japanese chestnut pumpkin) - 1
3 tablespoons olive oil - 2
1 tablespoon herbes de Provence - 3
50 g pumpkin seeds - 4
50 g Parmigiano reggiano (Parmesan) - 5
150 g egg - 6
150 g cream - 7
300 g Shortcrust pastry (pâte brisée) - 8
salt - 9
pepper - Total weight: 1,760 grams
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. |
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.
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.
Keeping:
Several days in the fridge, covered with plastic film.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,992 Kcal or 8,340 Kj | 88 gr | 191 gr | 239 gr |
| 100 % | 34 % | 18 % | 36 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 113 Kcal or 473 Kj | 5 gr | 11 gr | 14 gr |
| 6 % | 2 % | 1 % | 2 % |
| Per tart | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,992 Kcal or 8,340 Kj | 88 gr | 191 gr | 239 gr |
| 100 % | 34 % | 18 % | 36 % |
How much will it cost?
- For 1 tart : 7.98 €
Note : These prices are only approximate.
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: How to prepare a pumpkin (or potimarron), Mixed vegetable curry, Stuffed pumpkin gratin, Potimarron and celeriac autumn soup, Smoky potato and potimarron gratin, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Gisèle's Pasties, Deep leek and potato quiche, French custard tart, Leek and Mimolette tart, Quiche Lorraine, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Mayonnaise, Gâteau Basque , Quiche Lorraine, Naan, Rich hazelnut buttercream, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Rice à la grecque, Chocolate cream, Mini cheese and mustard toasts, New tiramisu, Loin of pork with herbs and julienne vegetables , ... All |
Other recipes you may also like
Passion fruit jellies
Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .88,6404/5 for 8 ratings 2 hours 30 min.
Tiramisu
Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.112,1945/5 for 1 ratings 49 min.
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing.94,496 24.7/5 for 13 ratings 5 hours 29 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc...72,2703.8/5 for 12 ratings 21 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.58,5344/5 for 6 ratings 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2021-02-28)
Note: We'll never share your email with anyone else.
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.Note: We'll never share your email 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.
Post your comment or question