1,436 easy and fully explained recipes, with 66,216 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.

34K 3/5 based on 1 reviews

Last modified on: December 12^th 2018

Keywords for this recipe:

For 1 tart, you will need:

1 1 kg potimarron (Japanese chestnut pumpkin)
2 3 tablespoons olive oil
3 1 tablespoon herbes de Provence
4 50 g pumpkin seeds
5 50 g Parmesan (Parmigiano Reggiano)
6 150 g Egg ( How to... )
7 150 g cream
8 300 g Shortcrust pastry (pâte brisée)
9 salt
10 pepper
Total weight: 1,760 grams

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

Change measures: Metric

Metric weight Metric volumes

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.

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 1 kg 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 50 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 50 g Parmesan (Parmigiano Reggiano), 150 g Egg, 150 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 300 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
3,261 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: Triple-Cheese Pumpkin Gratin, Pumpkin and red-bean tortillas, Potimarron braised in meat jus, Duo of slow-cooked pork, 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: Gisèle's Pasties, Quiche Lorraine, Paté en croute (terrine in a pie crust), Black sesame flan, Salmon and spinach quiche, ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: New tiramisu, Apple custard tart, Eggs en Cocotte à la Française, Pancake batter, Little vegetable omelettes, ... All
	Cream: You can get more informations, or check-out other recipes which use it, for example: Gratin Comtois, Feta and spinach brik pie, "Moelleux" cake batter, Crispy spinach rolls, Green bean purée, ... All

Other recipes you may also like

Potimarron (chestnut pumpkin) "au gratin"

We could almost say a "Parmentier" of potimarron: a layer of left over cooked chicken, covered with potimarron purée and cheese, put to brown in the oven.
258K 24 1 hour 35 min. February 21^th 2011

Chocolate sauce

This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
296K 24 32 min. February 21^th 2011

Sesame fried scampi

Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
292K5 33 min. November 11^th 2012

Express chilli con carne

This is a really express recipe, a "true" chilli is longer and more difficult to do.
385K3.8 33 min. February 21^th 2011

Almond tuiles

These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
373K4 1 hour 18 min. August 21^th 2019

News list of cooking-ez.com

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