This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
53 K 3/5 (1 reviews)
2 hours 15 min.
Easy
8.00 €
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
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
How much will it cost?
- For 1 tart : 8.00 €
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)
Like these other recipes: Pumpkin (or potimarron) soup, Duo of slow-cooked pork, Potimarron and celeriac autumn soup, Triple-Cheese Pumpkin Gratin, Taos hotpot, ... See them all 13
Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Deep leek and potato quiche, Quiche Lorraine, Sorrel and potato quiche, Salmon and leek fondue tart, Potato and cheese pie, ... See them all 16
Egg
Like these other recipes: Scrambled eggs with langoustines and asparagus tips., Coconut pyramids, Mini Mont d'Or fondue with "spuds in blankets", Liège waffles, Nanou's apple and almond cake, ... See them all 246
Cream
Like these other recipes: Escalope of veal in a cream sauce, Saint-Lô cake, Chocolate cake, Coconut-vanilla cream for Elsa , Alpine gratin, ... See them all 120
Other recipes you may also like
Hazelnut and orange cake
A very elegant cake topped with a sprinkling of hazelnut crumble, and with a double helping of orange flavour from chopped candied peel and the orange syrup soaked into the cake after cooking. The recipe is rather sophisticated, inspired by those used by pastry cooks at the INBP. It is a bit trickier than a basic cake, but the result is well worth it. January 23th 201963 K5 2 hours 15 min.
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu. July 30th 2021359 K5 50 min.
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare. November 16th 2017538 K4.3 2 hours 40 min.
Small foie gras pasties
Dainty pasties, filled with a morsel of seasoned foie gras. September 7th 2018334 K4.6 2 hours
Little apple turnovers with almonds and raisins
These are small apple turnovers ("chaussons") of puff pastry, filled with a mixture of caramelised almonds, stewed apple and rum-soaked raisins. To be eaten just as they are... September 11th 2018318 K3.8 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a 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.