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Rustic Savory Pumpkin Tart

Author: Rosemary Molloy

Ingredients

  • 1 roll pastry (homemade or store bought)
  • 2 tablespoons olive oil
  • 1 small onion or shallot finely chopped
  • 400 g squash (butternut, kabocha or sugar pumpkin)
  • 200 g potatoes
  • 80 g pancetta chopped
  • 1-2 sprigs rosemary (chopped)
  • 1 sprig thyme (chopped)
  • ¼ teaspoon salt
  • 2-3 dashes black pepper
  • 2 large eggs
  • ½ cup freshly grated parmigiano

EXTRAS

  • 150 g fontina or gruyere cheese shredded
  • 1-2 tablespoons freshly grated parmigiano
  • 1-2 tablespoons milk

Instructions

  • Pre-heat the oven to 350-375F / 180 -190 C. Grease and flour or spray an 8-9 inch tart pan.
  • Line the prepared pan with the rolled out thawed dough, leaving the extra dough to hang over the edge of the pan. At this point you can blind bake the dough if desired for 5 minutes, prick the dough with a fork first.
  • In a large skillet add 2 tablespoons of olive oil and the chopped onion, cook 2 minutes, add the chopped squash and potatoes, salt, pepper, rosemary and thyme. Cook for 15 minutes (after 10 minutes add the pancetta) until soft, drain out any excess liquid.
  • In a large bowl add the squash mixture, eggs and parmigiano, gently stir to combine.
  • Add the filling on top of the dough, top with the shredded cheese and 1-2 tablespoons of parmigiano. Fold the excess dough over the mixture. Brush with 1-2 tablespoons of milk. Bake for approximately 30-40 minutes. Let sit 10 minutes before serving. Enjoy!

Notes

Make Ahead: You can prepare the pumpkin, potato, and pancetta filling a day ahead and store it covered in the refrigerator. When ready to bake, stir in the eggs and Parmigiano, assemble the tart, and bake as directed.
Storage: Store leftover savory pumpkin tart in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven until warmed through to help the pastry crisp up again.