Pumpkin Tart with Thyme and Parmesan (Tarte au potiron)

A hearty French pumpkin tart with a crisp shortcrust pastry, a creamy filling of crème fraîche and eggs, and Parmesan and thyme. It works well as a main course at the Thanksgiving table, can be prepared ahead, and tastes good lukewarm as well.

By yumbelo · 4 servings · 75 minutes

Ingredients

• 250 g all-purpose flour
• 100 g cold butter
• 1 pc egg
• 1 pinch salt
• 3 tbsp cold water
• 600 g Hokkaido pumpkin
• 1 pc onion
• 2 tbsp olive oil
• 200 g crème fraîche
• 3 pc eggs
• 60 g Parmesan, freshly grated
• 1 bunch thyme
• 1 pinch nutmeg, freshly grated
• salt
• black pepper

Method

1. Rub the flour, salt, butter cut into pieces, and egg together with your fingers in a bowl until crumbly, then quickly knead with the cold water into a smooth dough.
2. Shape the dough into a ball, wrap it in cling film, and chill for at least 30 minutes.
3. Preheat the oven to 200 °C, top and bottom heat.
4. Wash the pumpkin, remove the seeds, and cut into small cubes; the skin can stay on. Finely dice the onion.
5. Heat the olive oil in a pan, then gently sweat the onion and pumpkin over medium heat for about 10 minutes, stirring occasionally. Season with salt, pepper, and nutmeg and let cool slightly.
6. Roll out the dough on a little flour into a round and line a 26 cm tart pan with it, pressing the edges down and prick the base several times with a fork.
7. Whisk together the crème fraîche, eggs, two thirds of the Parmesan, and the thyme leaves, and season with salt and pepper.
8. Spread the cooled pumpkin over the tart base, pour the egg mixture over it, and sprinkle with the remaining Parmesan.
9. Bake the tart on the lower rack for 35 to 40 minutes, until the filling is set and the surface is golden brown.
10. Let the tart cool for about 10 minutes, then cut into slices and serve.