Potimarron and Parmesan tart

A recipe from cooking-ez.com

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 Parmesan (Parmigiano Reggiano)
• 6 150 g egg  ( How to... )
• 7 150 g cream
• 8 300 g Shortcrust pastry (pâte brisée)
• 9 salt
• 10 pepper
• Total weight: 1,760 grams

Times:

Preparation	Cooking	Start to finish
39 min.	1 hour 35 min.	2 hours 14 min.

Step by step recipe

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.
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.
3	Meanwhile, spread 50 g pumpkin seeds on a baking sheet.
4	Check that the potimarron pieces are soft when cooked by testing with a knife blade, which should pass through easily. Set aside.
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.
6	Put the potimarron pieces into a bowl and blend thoroughly. Add 50 g Parmesan (Parmigiano Reggiano), 150 g egg, 150 g cream and the toasted seeds (but keep a few back for garnishing). Mix well and check the seasoning.
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.
8	Preheat the oven to 390°F (200°C). Fill the tart with the potimarron mixture.
9	Scatter the remaining seeds over the top.
10	And bake for about 30 to 40 minutes.

Remarks

For a quicker version, you can use a potimarron purée made in advance.

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