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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.

32K 1 3

Last modified on: December 12^th 2018

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For 2 tarts, you will need:

1 2 kgs potimarron (Japanese chestnut pumpkin)
2 6 tablespoons olive oil
3 2 tablespoons herbes de Provence
4 100 g pumpkin seeds
5 100 g Parmesan (Parmigiano Reggiano)
6 300 g egg ( How to... )
7 300 g cream
8 600 g Shortcrust pastry (pâte brisée)
9 salt
10 pepper
Total weight: 3,520 grams

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

Change measures: Metric

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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.

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Step by step recipe

Stage 1 - 15 min.

Prepare 2 kgs potimarron (Japanese chestnut pumpkin), chop into small chunks and put into a bowl.

Drizzle 6 tablespoons olive oil and scatter 2 tablespoons 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 100 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 100 g Parmesan (Parmigiano Reggiano), 300 g egg, 300 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 600 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.

Keeping

Several days in the fridge, covered with plastic film.

Source

Home made.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,984 Kcal or 16,680 Kj	177 gr	383 gr	478 gr
199 %	68 %	36 %	72 %

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 %

% 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 2 tarts : 15.96 €
Per 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: Smoky potato and potimarron gratin, Duo of slow-cooked pork, Potimarron and leek soup, How to prepare a pumpkin (or potimarron), Pumpkin and red-bean tortillas, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Salmon and leek fondue tart, Quiche Lorraine, Black sesame flan, Salmon and spinach quiche, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Gratin Dauphinois, Soft apple cookies, Quick prawn curry, Leopard cake, Alpine gratin, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Leek and artichoke tart à la piémontaise, Naan, Sorrel omelette, Gratin-style spinach and chicken omelette , Caramelized apple "moelleux" cake, ... All

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