Savory pumpkin tart

I propose a savory pumpkin tart recipe that combines the sweet taste of pumpkin with the intense flavors of cheese and spices. This tart is perfect for family dinners or parties with friends, offering a wonderful culinary experience enriched by varied textures. Let's embark together on the preparation of this delicious tart!

Savory Pumpkin Tart

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 8-10

Ingredients

*For the dough:*
- 250 g flour
- 125 g cold margarine
- 1 teaspoon baking powder
- 1 egg
- 1 tablespoon soy milk
- A pinch of salt

*For the filling:*
- 1 kg pie pumpkin, peeled and diced
- 50 g margarine
- Curry and nutmeg, to taste
- 300 g Viofast cheese (or another lactose-free cheese)
- 250 g tofu
- 4 eggs
- 4 tablespoons soy milk
- 1 egg yolk for brushing

Recipe Story

The savory pumpkin tart is a recipe that brings together culinary traditions from different cultures, often prepared in the cold season when pumpkin is at its peak flavor. This tart is not only a delicious choice but also a nutritious option, thanks to the healthy ingredients it contains, such as pumpkin rich in vitamins and antioxidants.

Step by step: Preparing the tart

1. Preparing the dough: Start by sifting the flour into a large bowl. Add the salt and baking powder. Use your fingers to incorporate the cold margarine cut into cubes into the flour until you achieve a crumbly mixture. Add the egg and soy milk, mixing with a fork until the dough begins to come together. If it's too wet, you can add a little more flour. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

2. Preparing the filling: Meanwhile, take care of the pumpkin. Peel it and cut it into small cubes. In a marble pot, melt the margarine and add the pumpkin cubes. Let them sauté a bit, then add a tablespoon of warm water and cover the pot with a lid. Cook the pumpkin on low heat, stirring occasionally, until it becomes soft and turns into a fine puree. Let it cool.

3. Cheese cream: In a blender, mix the Viofast cheese and tofu until you obtain a smooth cream. Add the eggs and soy milk, continuing to blend until the mixture is homogeneous. You don't need salt, as the cheese is salty enough.

4. Combining the ingredients: Once the pumpkin has cooled, add it to the cheese cream and mix well. Season with curry and nutmeg to taste. These will add an extra layer of flavor and complexity to your tart.

5. Assembling the tart: Preheat the oven to 180 degrees Celsius. On a lightly floured surface, roll out the dough with a rolling pin until it reaches a thickness of about 3 mm. Place the dough into the tart pan, cutting off the excess from the edges. Prick the bottom with a fork to prevent air bubbles from forming.

6. Filling the tart: Sprinkle a little semolina on the bottom of the tart to absorb any liquid. Pour the pumpkin and cheese mixture into the crust and smooth it out with a spatula. Use the leftover dough to create decorative strips over the filling.

7. Baking: Brush the surface of the tart with the beaten egg yolk for a beautiful color at the end. Place the tart in the preheated oven and bake for about 40 minutes or until the filling is firm and the top is golden. You can check if it's done by inserting a skewer in the middle; if it comes out clean, the tart is ready.

8. Serving: Let the tart cool slightly before slicing. It can be served warm or cold, making it a versatile choice for any occasion.

Serving suggestions and variations

For an extra flavor boost, you can add some pecans or roasted pumpkin seeds on top of the tart before baking. You can also experiment with other types of cheese, such as mascarpone or Philadelphia, to customize the flavor according to your preferences.

Frequently asked questions

1. Can I use another type of cheese? Yes, you can substitute the lactose-free cheese with cottage cheese or even feta cheese, depending on your taste preference.

2. How can I make the tart spicier? You can add a little chili pepper to the filling or use spices like cumin or smoked paprika to intensify the flavor.

3. Can the tart be frozen? Yes, the tart can be frozen before baking. You can take it out of the freezer and bake it directly from frozen, adding a few minutes to the baking time.

Nutritional benefits

Pumpkin is an excellent source of vitamin A, which supports eye health, and contains antioxidants that can help reduce the risk of chronic diseases. Tofu adds a good dose of plant-based protein and calcium, making it a fantastic choice for vegetarians and vegans.

This savory pumpkin tart is not only a simple and quick recipe but also a delicious way to enjoy pumpkin season. Enjoy every bite and don't forget to share with your loved ones!

 Ingredients: For the dough; 250 g flour, 125 g margarine, one teaspoon baking powder, one egg, one tablespoon soy milk, a pinch of salt. For the filling; 1 kg peeled pumpkin, 50 g margarine, curry, nutmeg to taste, one and a half packets of lactose-free cheese (300 g) instead of cheese, one packet of tofu (250 g), 4 eggs, 4 tablespoons soy milk, one egg yolk for brushing.

 Tags:  savory tart pumpkin pie