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Sunday, November 6, 2011

Savory Roasted Pumpkin Tart - A Light Fall Entrée



From the kitchen of One Perfect Bite...I've had the recipe for this savory tart for several years now, but, for one reason or another, never got around to making it. I put that to rights this evening and we had the tart as the entrée for an early supper. It was well received and even I, who can pick things to death, enjoyed it. I think most of you would like it as well. I must emphasize that this is not a quiche. It's a vegetable tart that's bound together with a couple of eggs and its texture is completely different than that of a quiche. The flavors of the sweet pumpkin and caramelized onions meld beautifully together and put an end to any lingering thoughts that this will just be another pumpkin pie. There is, however, some trouble in paradise and I want you to be aware of it before you jump in and start making this. The biggest problem is with the pumpkin itself. I began this with a very cavalier attitude. After all, how hard could cutting a pumpkin be? It was a lot harder than I thought and it took far longer than I had planned. If you decide to make the tart, I suggest you go here to get directions that will make cubing the pumpkin easier. If all else fails, buy a tomahawk and whack the pumpkin into submission. It is also important to cook the onions until they form a slurry like one you would use to make onion soup. Undercooked onions will make the vegetable mixture bitter and unappetizing. When it comes to the crust, you can use any pastry that you want, just make sure it is cooked before you fill it with the vegetable mixture. The original recipe for this tart, found here, came from The New York Times. The tart is delicious and I think those of you who are looking for a culinary change of pace might really enjoy it. Here's the recipe.

Savory Roasted Pumpkin Tart...from the kitchen of One Perfect Bite inspired by Laura Anderson

Ingredients:
2 small pie pumpkins
3 tablespoons olive oil, divided use
2 tablespoons unsalted butter
3 medium yellow onions, sliced
1/2 cup grated Jarlsburg, Gruyère, or Swiss cheese
2 eggs
1 tablespoon milk
Salt, pepper and nutmeg
9-inch blind baked pie or tart shell
Optional: 2 tablespoons roasted pumpkin seeds

Directions:
1) Preheat oven to 450 degrees. Peel pumpkins, discard seeds and stringy innards, and cut flesh into 1-inch cubes. Put pumpkin on a baking sheet and toss with 1 tablespoon olive oil. Sprinkle with salt and pepper and bake for 45 minutes, or until pumpkin is tender and slightly browned.
2) Meanwhile, melt butter with reserved 2 tablespoons olive oil in a heavy skillet set over medium heat. Add onions and cook until the onions are a deep brown and very fragrant, about 45 minutes.
3) Remove pumpkin cubes from oven. Reduce oven temperature to 375 degrees F. Mix pumpkin cubes with caramelized onions and gently scrape into baked tart shell. Sprinkle grated cheese on top of vegetables.
4) In a small bowl, beat together eggs, milk, and salt, pepper, and nutmeg to taste. Pour egg
mixture over pumpkin mixture. Sprinkle with pumpkin seeds if using.
5) Bake tart for 20 to 25 minutes, or until cheese is melted, eggs are firm, and the top of tart is golden brown. Remove from the oven and let cool for a few minutes before serving. Yield: Serves 6 to 8.









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37 comments :

Ginny said...

If I liked pumpkin, this would be the only dish that would tempt me, with the wonderful cheese and onion.

Alessandra said...

Well, this could very well be a main for me :-)

Have a good Sunday

Ciao
Alessandra

Dzoli said...

Looks wonderfull.such a great combinations of ingredients:)

That Girl said...

I know I would love this!

My Little Space said...

Oh dear Mary, this pie looks so beautiful. Love it love it love it. Thanks for sharing. Hope you're enjoying your autumn. Enjoy.
Blessings, Kristy

Happier Than a Pig in Mud said...

This sounds great Mary! Might try it with butternut squash:@)

JasmyneTea said...

Love pumpkin tarts, I'm going to have to try this for dinner tomorrow :)

Sue/the view from great island said...

I'm so glad you posted the link to the pumpkin cubing instructions...I usually pass by recipes that require cubed pumpkin for fear of an unhappy accident. I love the look of this, and with the caramelized onions, all that cheese and nutmeg it must be good!

Ben said...

Pies and tarts are my favorite kind of cooking, Mary, and this does look wonderful. (I also like your tomahawk advice. :-) )

Ben
http://kissthecook-ben.blogspot.com/

Red Nomad OZ said...

Well, there's more than a few of my favourite things in that! And like Alessandra, I'd have it as a main!!

Tanna at The Brick Street Bungalow said...

Mary, I am still chortling over the vision of you with a tomahawk attacking a pumpkin. LOL! They ARE hard to cut up, much like the butternut squash (which keeps me from enjoying them as much as I might like).

This recipe sounds very, very good! I'm on the hunt for a tomahawk (or maybe I will go check out the other link...)! Thank you, Mary. blessings ~ tanna

Pam said...

This sounds wonderful, but I have also tried to cube a pumpkin before. Never again.

Martha said...

This sounds wonderful and I may try it for a holiday lunch!

Pondside said...

We didn't carve our pumpkin this year, so it will be waiting to be whacked into cubes when I get home. This tart sounds like something that would suit our tastebuds.

Becky said...

This sounds wonderful. How many eggs? I might try it with butternut squash since I don't own a tomahawk.

Nick Atonna said...

Mary, I was wondering what I should take to my family's T-day celebration. I think I found it. Thank you

Lyndsey said...

...and it looks so innocent sitting there all pretty like that. :) I feel the same way about many squash...so I usually microwave it until it's soft enough for me to cut through. I'll check out the helpful link though. Thanks for the tips.

Catherine said...

Dear Mary, This sounds wonderful. I love all of the fall flavors. Blessings for a beautiful Sunday, Catherine xo

June said...

Love this and can't wait to make it. Pumpkins are a misery to cut up for sure, but so worth the effort. Thanks for the link on how to get the job done more efficiently.

Reva said...

Perfect for this fall season.. loved it..:)
Reva

Mr. Bill said...

Looks great! Been looking for a couple of small sugar pumpkins for Thanksgiving vegetarian entrée and can't find a single one! Thanks for sharing.

teresa said...

what a fun and unique use of pumpkin. it looks wonderful, perfect for a day like today!

Divas Chocolates said...

Hello, Mary!!
How are you doing? I hope very well!
Thank u so much for visiting my blog!:D
Hmmm...Your blogs looks yummy!!
Cheers from sao paulo,
Simone

lisa is cooking said...

I'm really loving fall squash and pumpkins in sweet and savory dishes. This looks terrific. Love the tomahawk suggestion! That might be the best solution to chopping a pumpkin. ;)

Valerie said...

What a brilliant way to use pumpkin!
This looks fabulous.

Leslie said...

LOL....yes, cutting pumpkin can be a big PAIN! But it paid off as this looks delicious!

Eileen said...

This looks absolutely delicious. Thanks so much for sharing. :)

~Lavender Dreamer~ said...

I am always looking for a healthy entree like this! What a great Fall recipe! Hugs! ♥

Jennifurla said...

Oh my how gorgeous with that melted cheese. really gorgeous.

Joanne said...

Savory tarts have really been appealing to me lately, as have any and all winter squash recipes. Love this!

Chiara said...

This sounds wonderful Mary, a perfect fall dish ! Blessings...

lena said...

i must say that your pumpkin tart looks faboulus..yeah, i find it tough too cutting a pumpkin with those really thick skins!!

France@beyondthepeel said...

I love a good savory pumpkin tart. Last year I made one as an appy for Thanks giving in a rustic type pie shell with walnuts and feta. I love this version.

Claudia said...

I am torn between how delicious this looks and sounds and how much I hate butting up pumpkin.

Su said...

Mary, I fell totally in love with this tart, specially because - as you say - it is not a quiche, and it sure doesn't look like one.
I just love pumpkin - and I ask my husband to cut it for me :P - and I'm certain I will adore this recipe :)
Big kiss

Guvi said...

I'll be again the designated cook for the Thanksgiving lunch in the office. e have a couple of vegetarians, so thank you very much for the idea of a nice dish for them!

Beastie said...

Dear Mary, this totally took my attention. Should make it very soon. Thanks

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