Savory Pumpkin Tart
- Total Time
- 2 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds pumpkin (sugar or cheese, for example) or butternut squash, peeled, seeded and cubed
- Pinch kosher salt
- 1tablespoon unsalted butter
- 1medium yellow onion, peeled, halved and thinly sliced
- ¼cup fresh chopped parsley
- 3garlic cloves, peeled
- Freshly ground black pepper
- 4½cups all-purpose flour
- ½tablespoon kosher salt
- ¾cup (1½ sticks) unsalted butter, chilled and cubed
- 1egg yolk, slightly beaten
- ½cup heavy cream
For the Filling
For the Pastry
Nutritional analysis per serving (8 servings)
538 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 10 grams protein; 383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
The night before serving, toss squash with salt in a bowl. Place a heavy weight on top, cover with plastic, and refrigerate overnight.
- Step 2
To make pastry, combine flour and salt in a large bowl. With pastry cutter or fork, cut in butter until it forms coarse crumbs. Add 1 to 1⅓ cups very cold water, a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate overnight.
- Step 3
The next day, preheat oven to 425 degrees. Grease large baking sheet. Drain squash. In saucepan over medium heat, melt remaining butter. Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
- Step 4
On floured surface, roll out dough into a 17- by 12-inch rectangle. With long side facing you, spread squash evenly over right half of dough. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
- Step 5
Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Brush crust with egg yolk. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2½-inch hole.
- Step 6
Transfer crust to baking sheet. Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer. Slowly pour cream into crust vent. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.
Private Notes
Comments
I'm a little confused by step 1-- what is the weight for? Is it to squeeze out water, and if so should the squash be transferred from the bowl to a flat plate? How heavy of a weight?
Add herbs such as sage, thyme, rosemary!
Add bacon. You won't regret it.
This was the star of our Thanksgiving meal hands down! We did use some of the suggestions in the comments: used butternut squash, roasted it with olive oil, garlic, salt/pepper for 20 minutes the night before and then set it in a colander with a heavy cast iron pan on top to weight it down, added fresh rosemary, thyme, and sage to the onion/garlic mixture that was spread over the top of the squash in the pastry dough. Cooked it about an hour before everything else and then just warmed it up.
Why does the description of this pumpkin tart mention green lentils and pork sausage, along with the pumpkin, but the recipe does not? The description sounds better than recipe.
The description talked about other dishes served with the tart (the lentils and pork sausage "shared the table", they were not included in the tart)
I thought this was really delicious and a real showstopper in looks plus very big would serve 8-10 great veg entertaining dish. I followed others advice and jazzed it up with a little feta, pre baked the squash with a little cinnamon and thyme then cooled it plus added one bunch sautéed silver beet cooled then squeezed to remove moisture. Was worried about the crust as others commented was tough but mine was good and used a processor to make it no problems ls