Savory Pumpkin Tart Recipe

Shortcrust Pastry Rub the flour and salt with the butter (using your fingertips or a flat beater in a food processor). Once the flour has a sandy consistency, gradually add water. If necessary, add a bit more water, very slowly of course! Knead until it forms a ball, but not too long, otherwise the dough will be elastic. Once the ball is formed, you need to fraisage the dough. Press your palm down on the center of the ball while pushing it forward. Gather it, turn the dough a quarter turn, and repeat. This step aims to eliminate any pieces of butter that haven't been properly incorporated into the dough, preventing holes during baking. It also helps give the dough structure. Wrap the dough and let it rest in the fridge for at least 30 minutes before using it.

Pumpkin cream mixture Roll out the shortcrust pastry, line the circles or molds, prick with a fork, and refrigerate. Preheat the oven to 190°C. Blend the cooked pumpkin with cream, milk, and eggs, season, and add a little nutmeg and cayenne pepper. Pour the cream mixture into the tart bases, and arrange the cheese cut into slices on top. Sprinkle with nutmeg and cayenne pepper. Bake and cook for about 30 to 35 minutes. Enjoy hot.