Nutrition Facts
8 servings
8
Recipe for Pumpkin and Goat Cheese Tart
No Reviews
Discover this quick and easy pumpkin pie recipe. A delight to share.
Ingredients
700 Pumpkin flesh
20 Sour cream
1 Mustard
2 Egg
Salt
Pepper
Grated nutmeg
Parsley
Chives
100 Grated cheese
100 Walnut halves
1 Goat cheese
Directions
1
Cook the diced squash in 300 ml of water until it has evaporated (about 20 minutes). Mash it into a puree. Let it cool.
2
Line a floured tart pan with puff pastry. Prick the bottom with a fork and brush it with mustard.
3
Add to the pumpkin the cream, beaten eggs, salt, pepper, nutmeg, chopped parsley and chives, grated cheese, and chopped walnut halves.
4
Pour the mixture over the dough. Slice the goat cheese into rounds, then distribute them over the tart.
5
To finish, cook for about 40 minutes in a medium oven.
Ingredients
Ingredients
700 Pumpkin flesh
20 Sour cream
1 Mustard
2 Egg
Salt
Pepper
Grated nutmeg
Parsley
Chives
100 Grated cheese
100 Walnut halves
1 Goat cheese
Directions
Directions
1
Cook the diced squash in 300 ml of water until it has evaporated (about 20 minutes). Mash it into a puree. Let it cool.
2
Line a floured tart pan with puff pastry. Prick the bottom with a fork and brush it with mustard.
3
Add to the pumpkin the cream, beaten eggs, salt, pepper, nutmeg, chopped parsley and chives, grated cheese, and chopped walnut halves.
4
Pour the mixture over the dough. Slice the goat cheese into rounds, then distribute them over the tart.
5
To finish, cook for about 40 minutes in a medium oven.
Notes
-
toque22
For Laura, I brushed the bottom of the tart with liquid honey. It pairs very well with the peeled pumpkin that I steamed to drain for a good while in a mesh strainer. Bake on puff pastry at 200 degrees; otherwise, the tart base won’t cook. It remained solid, and we enjoyed it with a good balance of spices while avoiding overpowering the vegetable. -
muse_88_
Hello, the taste is good, but the filling wasn't cooked enough, unfortunately. I didn't use parchment paper, only flour, so the puff pastry stuck in some places. Please include the instruction to preheat the oven at the beginning or middle of the recipe and not at the end. Best wishes to you. -
Eve
It's a great way to cook squash; mine turned out well even without pre-baking the crust! I recommend using slightly reduced proportions from the recipe. -
myriade
This is the second time I make it; I discovered it at friends' and sought to recreate it. I found yours, and I don't pre-bake the crust, which works perfectly. Pumpkin from the garden, nuts from the garden, everything is great. Thank you very much! -
jocelyne_g93
winter tart very good in taste but serve in small portions with salad as it is quite filling. My suggestion: lighten it by using less squash.
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