Tarte salée au potiron et à la sauge

Ingrédients

• 500 g pumpkin (e.g. butternut or Hokkaido), peeled and cubed
• 200 g flour
• 100 g cold unsalted butter, in cubes
• 3 to 4 tbsp ice-cold water
• 3 eggs
• 150 ml heavy cream
• 100 g Parmesan cheese, grated
• 1 red onion, sliced into half rings
• 1 garlic clove, finely pressed
• Handful of fresh sage leaves (approx. 15 leaves)
• Olive oil
• A knob of butter (for the onion)
• Nutmeg, salt and pepper to taste
• Coarse sea salt (for the sage)

Préparation

1. 1

   Preheat the oven to 200°C (conventional heat).Peel the pumpkin, remove the seeds and cut it into roughly 2 cm cubes. Place the cubes on a baking sheet, drizzle with olive oil, season with salt, pepper and a pinch of nutmeg, and roast for 25 minutes until tender and lightly coloured.Let the roasted pumpkin cool slightly, then mash it with a fork or blend with an immersion blender until smooth.Reduce the oven temperature to 180°C.Make the dough: mix 200 g flour with a pinch of salt. Add 100 g cold unsalted butter in cubes and rub it into the flour with your fingertips until you have a crumbly mixture. Add 3 to 4 tablespoons ice-cold water, a spoonful at a time, and knead briefly until it forms a cohesive ball. Wrap the dough in plastic wrap and chill for 20 minutes in the refrigerator.Roll the dough out on a floured work surface into a round sheet large enough for your tart pan (about 30 cm diameter). Line the greased tart pan with the dough and press the edges firmly. Trim off the excess dough. Prick the base with a fork.Line the pastry base with parchment paper and fill with baking beans or dry rice. Blind bake the base for 15 minutes. Then remove the paper and weights and bake for another 5 minutes so the base is dry.Meanwhile make the filling: beat 3 eggs in a bowl. Add the pumpkin purée, 150 ml heavy cream, 100 g grated Parmesan cheese, 1 garlic clove (finely pressed), salt and pepper. Mix everything well.Slice the onion into half rings and sauté in a frying pan over medium heat in a knob of butter until golden and soft, about 10 minutes. Fold the onion into the pumpkin filling.Pour the filling into the pre-baked tart shell. Bake the tart for 30 to 35 minutes at 180°C until the filling is set and the top is lightly golden.Meanwhile heat a thin layer of olive oil in a small frying pan over medium heat. Add the fresh sage leaves and fry them for 30 to 60 seconds until crisp. Place them on kitchen paper and sprinkle with a pinch of coarse salt.Let the tart rest for 5 minutes after baking. Garnish with the crispy sage and serve warm. Enjoy!