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 12th 2018
Keywords for this recipe:For 1 tart, you will need:
- 1
2 lb + 3.2 oz 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
5.3 oz egg ( How to... ) - 7
5.3 oz cream - 8
10.6 oz Shortcrust pastry (pâte brisée) - 9
salt - 10
pepper
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 lb + 3.2 oz 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.
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.
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), 5.3 oz egg, 5.3 oz cream and the toasted seeds (but keep a few back for garnishing). Mix well and check the seasoning.
blend thoroughly.
Add 1.8 oz Parmesan (Parmigiano Reggiano), 5.3 oz egg, 5.3 oz 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.
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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,992 Kcal or 8,340 Kj | 88 gr | 191 gr | 239 gr |
| 100 % | 34 % | 18 % | 36 % |
| 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 % |
How much will it cost?
- For 1 tart : 7.98 €
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, Pumpkin (or potimarron) soup, Taos hotpot, Mixed vegetable curry, Potimarron and celeriac autumn soup, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Rata-tart, Gisèle's Pasties, French custard tart, Potato and cheese pie, Black sesame flan, ... All |
 | Cream: You can get more informations, or check-out other recipes which use it, for example: Lille style chicken, Rice à la grecque, Breton Pie, Gratin Dauphinois, Leek and egg frichti, ... All |
 | Egg: You can get more informations, or check-out other recipes which use it, for example: Chestnut Fudge Cupcakes, Escalope cordon bleu, Clementine Creamy, Mayonnaise, Spinach and Comté Loaf, ... All |
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