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
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
1 tablespoon milk
Salt, pepper and nutmeg
9-inch blind baked pie or tart shell
Optional: 2 tablespoons roasted pumpkin seeds
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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