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Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
54 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
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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 €
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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)
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Shortcrust pastry (pâte brisée)
You can get more informations, or check-out other recipes which use it, for example: Mexican tart, Angevin plum pâté, Paté en croute (terrine in a pie crust), Salmon and leek fondue tart, Tarte à l'coloche, ... See them all 16
Egg
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Cream
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