What I really love about this pumpkin tart is that it’s much easier to make that you might think. This one looks gorgeous! While the tart is baking, make the scrumptious garlic-cashew sauce. 1 1/2 teaspoons ground cinnamon ▢ 1/2 teaspoon … Especially the feature image — stuck out to me immediately in an amazing way. Alternatively, you can make this with butternut squash instead. 2 cups pumpkin puree, preferably homemade ▢ Great on a cold rainy day. This would deffo fit in my schedule. Slice your pumpkin as thinly as … Scoop out the seeds and toss. Pour the pumpkin filling into the pie crust, top with the walnuts, and bake for 45-50 minutes. This rustic dish is inspired by a recipe served in France, in the Loire Valley, during harvest time. The night before serving, toss squash with salt in a bowl. On floured surface, roll out dough into a 17- by 12-inch rectangle. Such great flavors together. At lunch, this delightful tart shared the table with green lentils and pork sausages. You can also subscribe without commenting. Feel free to make the tart the focus of a meal, perhaps with a side of bright greens. Add sliced red onion on top of the pumpkin and fresh rosemary. 3 large eggs + 1 large egg yolk, beaten ▢ Grease large baking sheet. The Hokkaido is much smaller than your typical sugar or small pie pumpkins. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole. The next day, preheat oven to 425 degrees. This really took away my breath. Add the onions and mix well. Sure, I enjoy a good pumpkin dessert every now and then but I usually have more cravings for savory things. However, the seeds aren’t good for roasting. While the tart is in the oven make the garlic-cashew sauce by blending all ingredients together in a food processor, blender, or with an immersion blender until smooth. Pour the pumpkin filling into the pie crust, top with the walnuts, and bake for 45-50 minutes. Not sure how to score a border? You’ve probably already had pumpkin soup before. Wash the pumpkin and slice in half. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper. Season with the salt, add the pumpkin purée and all of the spices and mix well. Subscribe to comment replies via email. If you think your puff pastry is starting to stretch after making your border, place it back in the fridge or freezer for a few minutes. Scoop out the seeds and toss. What a fantastic dinner idea!!! https://www.tasteofhome.com/collection/savory-pumpkin-recipes Lovely texture and flavour combinations here too. This looks like the perfect fall appetizer! A wife, mom of 3 & coffee addict. I don’t know whether to frame this or eat it! Whisk in the Greek yogurt until well incorporated. You do have to note that I used a hokkaido pumpkin for this recipe. Your email address will not be published. :), YESSS!! The shell is too hard. If not, get on that!! Check out this Hazelnut Pumpkin Strudel and more! Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes. Season with the salt, add the pumpkin purée and all of the spices and mix well. I’m not a huge pumpkin fan, except in desserts (surprise! Unlike with sugar pumpkins, the skin from Hokkaido pumpkins is edible and the flesh is smooth and velvety. That can sometimes be a challenge ;-). If you can’t find a hokkaido at any local market or store, then you can also use a sugar or small pie pumpkin. This tart looks amazing! This looks amazing! Don't subscribeAllReplies to my comments Don't miss out! Form dough into a ball, cover with plastic, and refrigerate overnight. Love the colors, love the simplicity yet tastiness of the recipe. Brush with olive oil. Join me on my healthy, vegan journey! Instead, this tart is bursting with delicious vegetarian flavours: sweet, creamy pumpkin, tangy goat’s cheese and luscious ripe figs. Drain squash. Remove pumpkin tart from oven, drizzle with sauce, top with fresh cracked pepper (optional), and serve hot. 2.) What beautiful colours! Bake for 20 minutes on lower rack. This tart is elegant enough for company, but easy enough to whip up for a weeknight dinner with the family. I add cayenne pepper to bowl … Love the tarts. Required fields are marked *. From pumpkin soup to pumpkin pie, enjoy our favourite recipes for this king of the vegetable patch. Fold left half over filling and pinch edges firmly to seal. (See notes). It’s so worth making – thank you for posting :), I’m so glad you liked it! Let cool for at least 30 minutes before serving. What a festive and fun appetizer for Thanksgiving. :-) I love that you added rosemary and the cashew sauce sounds so delicious! With long side facing you, spread squash evenly over right half of dough. Love the simplicity and that garlic cashew sauce on top, yes please! You are here: Home » All Healthy Vegan Recipes » Allergy Friendly Foods » Soy Free Vegan Recipes » Savory Pumpkin Tart. After 20 minutes, increase heat to 450F (230C) and bake for an additional 5 minutes. There are an overwhelming amount of sweet pumpkin recipes. So simple, and so, so perfect. Frankly, I’m getting sick of it. Whisk in the Greek yogurt until well incorporated. Dinner has never been easier :). 1 cup packed light brown sugar ▢ Oh my! Add your pumpkin slices on to the puff pastry, along with some red onion and rosemary and bake it. The warmth from your hands will cause the puff pastry to easily tear. Add the onions and mix well. Save my name, email, and website in this browser for the next time I comment. It’s so cute! https://cooking.nytimes.com/recipes/11947-savory-pumpkin-tart Transfer crust to baking sheet. Get recipes, tips and NYT special offers delivered straight to your inbox. I’ve never heard of this kind of pumpkin and had no idea you could eat the skin. It’s so beautiful, so pictures first and then fork and knife next! I can totally see myself making this for a party :) And Hokkaido pumpkin is my favorite – no peeling involved is such a nice bonus. The great thing about hokkaido pumpkins is that their skin is edible. https://www.tasteofhome.com/collection/savory-pumpkin-recipes Want to find a recipe a different way? Peeling pie pumpkins isn't an easy task as the peel is fairly thick. Looking for some other pumpkin recipes? Do this while trying not to touch the puff pastry with your hands. NYT Cooking is a subscription service of The New York Times. It would make a great appetizer at a holiday party!! if using a small pie or sugar pumpkin see notes. Dab edges of dough with water. Take the pumpkin tart out of the oven and…, drizzle with the sauce! Perfect for Thanksgiving! Pumpkin tastes so good on it’s own. Such a beautiful, festive tart Vanessa! 1.) Puff pastry needs to stay cold to rise. GIVE ME SOME! Subscribe now for full access. Pumpkin pie, pumpkin cookies, pumpkin brownies, pumpkins covered in sugar, pumpkin sugar this and pumpkin sugar that. OMG, the photos look AMAZING! Remove your puff pastry from the refridgerator and score a 1 1/2 inch border. Some people will microwave their pumpkin for a few minutes to soften the skin and then peel it. Filed Under: All Healthy Vegan Recipes, Seasonal Vegan Recipes, Soy Free Vegan Recipes, Vegan Entrée Recipes, Vegan Fall Recipes 18 Comments. A quick savory pumpkin recipe made with puff pastry. With pastry cutter or fork, cut in butter until … What a beautiful visual treat this is. Wash the pumpkin and slice in half. Just make sure you slice it thin enough. Maybe I have to practice slicing pumpkin a little better though. Beat the eggs and egg whites in a large bowl. In saucepan over medium heat, melt remaining butter. I made this today with butternut, not expecting it to be as good as touted.