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11Ingredients
85Minutes
530Calories
Description
This savory Pumpkin and Potato Spiced Tart is full of fun fall flavors, making it an ideal autumn dinner dish to serve for brunch, lunch, or dinner. The crust for the tart is made from a combination of rye and white flour and is also made with fresh cheese for a unique cheesy flavor. Made with a combination of roasted pumpkin and potatoes, the filling for this tart is spicy and creamy. Blind bake the tart crust before adding the filling to make sure you do not end up with a soggy bottom.
Ingredients
US|METRIC
- 75 grams flour
- 160 grams whole grain rye flour (semi-)
- 50 grams butter (cold and diced)
- 150 grams fresh cheese
- 400 grams pumpkin
- 1 potato (medium)
- 2 eggs
- 50 grams fresh cheese
- 50 milliliters milk
- 1 teaspoon spice (ras al hanout, blend, or curry powder)
- salt
Directions
- Preheat the oven to 180 degrees Celsius.
- In a food processor, mix the flours and butter. The dough should be grainy.
- Add the cheese and knead by hand. If the mixture is not smooth, slowly add water.
- Shape into a ball and divide into two. Set aside one of them as it will not be needed.
- Stretch the other portion on a floured surface using a rolling pin.
- Grease and flour a baking pan with a removable bottom.
- Place the stretched dough in the pan and poke the bottom surface of the dough using a fork.
- Bake for 10 to 15 minutes.
- Slice the pumpkin and remove the seeds. Place in a greased baking pan.
- Add salt and brush with oil.
- Cover with aluminum foil and bake for 45 minutes.
- Bring a pot of salted water to a boil and cook the potatoes.
- Once the potatoes and pumpkin are cooked, let them cool enough to manipulate with your hands. Break into pieces or coarsely chop.
- Place on the baked dough.
- Mix the eggs, cheese, milk, and spices and pour onto the pumpkin mixture. Tap on the mold to even out the surface and distribute the ingredients.
- Bake for 30 minutes and serve warm.
NutritionView More
530Calories
Sodium20% DV480mg
Fat38% DV25g
Protein33% DV17g
Carbs21% DV63g
Fiber28% DV7g
| Calories530Calories from Fat230 |
| % DAILY VALUE |
| Total Fat25g38% |
| Saturated Fat14g70% |
| Trans Fat |
| Cholesterol170mg57% |
| Sodium480mg20% |
| Potassium870mg25% |
| Protein17g33% |
| Calories from Fat230 |
| % DAILY VALUE |
| Total Carbohydrate63g21% |
| Dietary Fiber7g28% |
| Sugars4g8% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(1)
★★★★★
Farrah W. 31 May 2015
★★★★★
I love recipes that provide enough dough for me to have some leftover to freeze for another project, or to try the recipe a second time if I flub up the first! I picked out a pie pumpkin to try for this. Pie pumpkins are usually a smaller variety of pumpkin than one you may use to make a Jack-O-Lantern. I slice the pumpkin in half using a serrated knife. I find a heavy ice cream scooper works best to scrape out the stringy parts and seeds. I save my seeds to roast later in the oven on a baking sheet mixed olive oil and salt. The pumpkin tastes good mixed with the potato and cheese.