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Potimarron and Parmesan tart

Name: Potimarron and Parmesan tart
Prep time: 39 min
Cook time: 1 h 35 min
Total time: 2 h 14 min
Yield: 1 tart
Cuisine: French
Ingredients: 1 kg potimarron (Japanese chestnut pumpkin); 3 tablespoons olive oil; 1 tablespoon herbes de Provence; 50 g pumpkin seeds; 50 g Parmesan (Parmigiano Reggiano); 150 g egg; 150 g cream; 300 g shortcrust pastry (pâte brisée); Salt; Pepper

This moist tart has a shortcrust pastry case, filled with a mixture of potimarron purée and Parmesan, bound with egg.

56 K 3/5 (1 reviews)466502

Duration

2 hours 15 min.

Difficulty

Easy

Last modified on: December 12^th 2018

Step by step recipe Ingredients Duration Nutritional facts Cost Comments

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.

Preparation 40 min.

Cooking 1 hour 35 min.

When should you start or finish this recipe?

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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.

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

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	14 g RDI=22 %	70 g RDI=27 %	60 g RDI=83 %	185 kcal RDI=9 %	776 kJ RDI=9 %
Whole recipe	250 g RDI=385 %	1,241 g RDI=468 %	1,072 g RDI=1,470 %	3,261 kcal RDI=163 %	13,653 kJ RDI=163 %