1,421 easy and fully explained recipes, with 33,930 photos and 78 videos

Potimarron and Parmesan tart

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

33K 1 3

Last modified on: December 12^th 2018

Keywords for this recipe:

For 2 tarts, you will need:

1 2 litres potimarron (Japanese chestnut pumpkin)
2 6 tablespoons olive oil
3 2 tablespoons herbes de Provence
4 100 ml pumpkin seeds
5 100 ml Parmesan (Parmigiano Reggiano)
6 300 ml egg
7 300 ml cream
8 600 ml Shortcrust pastry (pâte brisée)
9 salt
10 pepper

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

Change measures: Metric

Metric weight Metric volumes

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 2 litres 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 ml 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 ml Parmesan (Parmigiano Reggiano), 300 ml egg, 300 ml 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 ml 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: Mixed vegetable curry, Potimarron and leek soup, How to prepare a pumpkin (or potimarron), Pumpkin (or potimarron) soup, Triple-Cheese Pumpkin Gratin, ... All
	Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Mexican tart, French custard tart, Paté en croute (terrine in a pie crust), Salmon and leek fondue tart, Deep leek and potato quiche, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Clementine Chantilly, Pasta with green asparagus, Mushroom velouté, Mushroom buckwheat pancakes, Elsa's Comtoise galette, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Fruit crémeux, Oven omelette, Potato Waffles with Smoked Salmon, Yeast-based flaky dough (for croissants), Escalope cordon bleu, ... 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 .
320K4 2 hours 30 min. July 4^th 2018

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

Natural leaven

Leaven is a natural raising agent, a fermented mixture of water, flour and the microscopic yeasts which are present in the air. It's a delicate living substance, sensitive to the external environment. The recipe is around 4000 years old and dates back to the Egypt of the Pharaohs, via a beautiful...
1.7M 304.0 7 days 15 min. April 3^rd 2020

New leavened bread

This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page.
892K 34.3 7 hours December 30^th 2019

Salmon rillettes

A terrine of two kinds of salmon (cooked and smoked) with butter and lemon.
275K4.3 2 hours 38 min. March 26^th 2013

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

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 e-mail address 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.