Chunks of roasted pumpkin or winter squash are nestled in a rich cheese-laden custard in this savory tart, which can be baked in an impressive large tart pan or as individual tarts. It's a tasty way to start a big meal (holiday celebrations in particular), or it makes a rather elegant main course for a simple dinner. Feel free to use whatever cheese you like - I find the Parmesan has a rich and nutty flavor that works well here.
You will need some roasted pumpkin or squash to make the tart. You can cut a small squash into about 1-inch cubes, toss them with a bit of olive oil, and roast them in a hot oven until tender when pierced with a fork, or simply roast a whole pumpkin or squash and scoop out the sweet and tender flesh. You can also use pre-cut butternut squash, but you will probably need to cut the chunks into smaller, 1-inch pieces.
I like to make my own tart crust – this Perfectly Flaky Crust is a favorite — but a pre-made crust works fine too.
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 1 9- to 10-inch Tart
Ingredients:
- 1 9- or 10-inch tart crust
- 2 eggs
- 1 cup heavy cream
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. ground nutmeg (optional)
- 1/2 cup freshly grated Parmesan cheese
- About 2 cups cubed or scooped roasted pumpkin or winter squash (see notes above)
Preparation:
- Preheat oven to 350°F. Roll out tart crust and line a large tart shell with it or line 8 small individual-sized tart pans. Prick crust all over with a fork, lay a piece (or pieces for the individual pans) of parchment paper or foil directly onto the crust, weigh the paper down with pie weights, dried beans, or dry rice, and bake 15 minutes. Remove weights and paper and bake another minutes. Set partially baked crust(s) aside.
- In a medium bowl, whisk the eggs, cream, salt, pepper, and nutmeg (if using) together. Stir in Parmesan.
- Plop small bite-size spoonfuls or chunks of the pumpkin or squash evenly over the tart crusts(s). Pour the custard mixture over and around the pumpkin/squash. Bake until crust is deeply golden and the custard is just barely jiggles at all in the center when you wiggle the tart pan gently, about 40 minutes. Let tart sit for at least 10 minutes and up to 30 minutes before you cut into it (this will allow the custard to finish setting up).
