Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
46 K 3/5 (1 reviews)
2 hours 15 min.
Easy
2 tarts
10 IngredientsLast modified on: December 12th 2018
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 measures:
Times for this recipe
Preparation: 40 min.
Cooking: 1 hour 35 min.
All in all: 2 hours 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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.
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.
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.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 500 RDI=190 % | 2,480 RDI=230 % | 2,150 RDI=330 % | 6,520 RDI=330 % | 27,310 RDI: 330 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=7 % | 60 RDI=9 % | 190 RDI=9 % | 780 RDI: 9 % |
| Per tart | 250 RDI=100 % | 1,240 RDI=120 % | 1,070 RDI=160 % | 3,260 RDI=160 % | 13,650 RDI: 160 % |
How much will it cost?
- For 2 tarts : 16.00 €
- Per tart : 8.00 €
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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)
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Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Rata-tart, Mornay onion tart, Black sesame flan, Paté en croute (terrine in a pie crust), Leek and Mimolette tart, ... See them all 16
Egg
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Cream
Like these other recipes: Courgettes (zuchinis) , Spinach and Mushrooms with Pesto, Basic cake batter - the French way, Rice à la grecque, Soft apple cookies, ... See them all 117
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