A delicious and traditional recipe for pumpkin and cheese tart, a perfect combination that balances the sweetness of the pumpkin with the savory flavors of the crust and cheese. This pumpkin and cheese tart is simple to prepare and ideal for serving at lunch or dinner during the summer, as it is light and nutritious. With the ingredients listed here, you can prepare a tart that serves four people, and it can be accompanied by...
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Peel the pumpkin and remove the seeds.
Slice the pumpkin into thin pieces and steam until tender. Set aside.
In a bowl, beat the eggs and add the flour and salt. Mix well, then incorporate the steamed pumpkin slices, the fresh cheese cut into small pieces, and a pinch of nutmeg.
Line a shallow baking dish with the puff pastry and pour the filling over it, pressing down firmly with a spoon to remove any air pockets.
Sprinkle the grated Parmesan cheese evenly over the top.
Bake in a preheated oven at 190°C (374°F) for 30 minutes.
You can prepare the tart in advance and reheat it for five minutes in a preheated oven at 220°C (428°F) before serving.
Serve the tart with a green leafy salad for a complete meal.
Ensure the puff pastry is evenly pressed into the baking dish to avoid air pockets.
Can I use a different type of cheese?
Yes, you can substitute fresh cheese with ricotta or cream cheese for a similar texture and flavor.
Can I make this tart gluten-free?
Yes, you can use gluten-free puff pastry and substitute the flour with a gluten-free alternative like almond flour or rice flour.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven before serving.
Can I use canned pumpkin instead of fresh?
Yes, you can use canned pumpkin puree, but ensure it is not overly watery to maintain the tart's texture.
What can I serve with this tart?
A green leafy salad or roasted vegetables would pair well with this tart.
