Potimarron and Parmesan tart
This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.
3,9703/5 for 1 ratings
Last modified on: December 12th 2018
For 1 tart, you will need:
- 1
4 cups + 3 tablespoons potimarron (Japanese chestnut pumpkin) - 2
3 tablespoons olive oil - 3
1 tablespoon herbes de Provence - 4
¼ cup pumpkin seeds - 5
¼ cup Parmigiano reggiano (Parmesan) - 6
2⁄3 cup egg - 7
2⁄3 cup cream - 8
1 1⁄3 cup Shortcrust pastry (pâte brisée) - 9
salt - 10
pepper
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, covered with plastic film.
| 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 a certain time?
When should I start for the recipe to be ready at a certain time?
Step by step recipe
Stage 1 - 15 min.
Prepare 4 cups + 3 tablespoons 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 ¼ cup 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 ¼ cup Parmigiano reggiano (Parmesan), 2⁄3 cup egg, 2⁄3 cup cream and the toasted seeds (but keep a few back for garnishing). Mix well and check the seasoning.
blend thoroughly.
Add ¼ cup Parmigiano reggiano (Parmesan), 2⁄3 cup egg, 2⁄3 cup cream and the toasted seeds (but keep a few back for garnishing). Mix well and check the seasoning.
Stage 7 - 10 min.
Roll out 1 1⁄3 cup 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.
Nutritional information
How much will it cost?
- For 1 tart : 7.98 €
Source
Home made.More recipes?
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 and celeriac autumn soup, Potimarron braised in meat jus, Potimarron and leek soup, Duo of slow-cooked pork, Smoky potato and potimarron gratin, ... All |
 | Shortcrust pastry (pâte brisée): You can get more informations, or check-out other recipes which use it, for example: Salmon and spinach quiche, Deep leek and potato quiche, Quiche Lorraine, Rata-tart, French custard tart, ... All |
| Egg: You can get more informations, or check-out other recipes which use it, for example: Eggs en Cocotte à la Française, Broccoli savoury custard, Grandma Solange's biscuits, Fried eggs with tomatoes, Chocolate cake, ... All |
| Cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cake, "BN style" chocolate-filled biscuits, Chocolate muffins, Mushroom buckwheat pancakes, Chocolate rolls (petits pains), ... All |
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