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Potimarron and Parmesan tart

This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.

34K 3/5 based on 1 reviews

Last modified on: December 12^th 2018

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For 1 tart, you will need:

1 0 kg 2 g potimarron (Japanese chestnut pumpkin)
2 3 tablespoons olive oil
3 1 tablespoon herbes de Provence
4 1.8 oz pumpkin seeds
5 1.8 oz Parmesan (Parmigiano Reggiano)
6 0 kg 5 g Egg ( How to... )
7 0 kg 5 g cream
8 10.6 oz Shortcrust pastry (pâte brisée)
9 salt
10 pepper

Change these quantities to make: 1 tart 2 tarts 3 tarts

Change measures: Metric

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How long will it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 15 min.

Prepare 0 kg 2 g 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 1.8 oz 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 1.8 oz Parmesan (Parmigiano Reggiano), 0 kg 5 g Egg, 0 kg 5 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 10.6 oz 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.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,261 Kcal or 13,653 Kj	250 gr	1,241 gr	1,073 gr
163 %	96 %	117 %	163 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
185 Kcal or 775 Kj	14 gr	71 gr	61 gr
9 %	5 %	7 %	9 %

Per tart
Energetic value	Proteins	Carbohydrates	Fats
3,261 Kcal or 13,653 Kj	250 gr	1,241 gr	1,073 gr
163 %	96 %	117 %	163 %

% 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.

This recipe uses (among others)

	Potimarron (Japanese chestnut pumpkin): You can get more informations, or check-out other recipes which use it, for example: Potimarron (Japanese chestnut pumpkin) purée, Potimarron braised in meat jus, Pumpkin (or potimarron) soup, Duo of slow-cooked pork, How to prepare a pumpkin (or potimarron), ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Tarte à l'coloche, Mexican tart, Leek and Mimolette tart, French custard tart, Black sesame flan, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Green beans with tomato cream sauce, Gratin Dauphinois, Potato purée , Mushroom tart, Almond mug cake for Mary, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Mini Mont d'Or fondue with "spuds in blankets", Almonds pyramids, Leek and Mimolette tart, Spinach and Comté Loaf, Santiago Cake, ... All

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