Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
41 K 3/5 (1 reviews)
2 hours 15 min.
Easy
1 tart
10 IngredientsLast modified on: December 12th 2018
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 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 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.
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.
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.
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.
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 | 250 RDI=100 % | 1,240 RDI=120 % | 1,070 RDI=160 % | 3,260 RDI=160 % | 13,650 RDI: 160 % |
| Per 100 g | 10 RDI=5 % | 70 RDI=7 % | 60 RDI=9 % | 190 RDI=9 % | 780 RDI: 9 % |
How much will it cost?
- For 1 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)
Like these other recipes: Duo of slow-cooked pork, Potimarron and celeriac autumn soup, Smoky potato and potimarron gratin, How to prepare a pumpkin (or potimarron), Potimarron (Japanese chestnut pumpkin) purée, ... See them all 13
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: French custard tart, Rata-tart, Angevin plum pâté, Quiche Lorraine, Mexican tart, ... See them all 15
Cream
Like these other recipes: Lille style chicken, Quartet of brassicas with cream , Mushroom velouté, Courgette tart with mint, Green beans with tomato cream sauce, ... See them all 114
Egg
Like these other recipes: French toast "cordon bleu", Meatballs, Dipping bread with cheese, Grandma Solange's biscuits, Corsican tarts, ... See them all 233
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