Name: Country-Style Pumpkin and Spinach Tart
Prep time: 45 min
Cook time: 30 min
Yield: 6 people
Cuisine: France
Ingredients: 1 pumpkin (small (about 700 g)); 400 g ofspinach; 250 g ofbutton mushrooms; 75 g ofbacon bits (Optional if you'd like a vegetarian dish); 1 onion; 30 g ofnuts; 1 tbsp ofgingerbread mix (or nutmeg, to flavor the pumpkin slices); hazelnut oil (to glaze the pumpkin slices, or olive oil if you don't have any); 200 g offull-fat crème fraîche; 3 eggs; salt, pepper; 150 g ofrice flour; 100 g ofbuckwheat flour; 100 g ofbutter; salt, pepper; pie pan; chef's knife; paring knife

main courses baking cucurbits halloween mushrooms prepared in advance quiches and savory pies

Updated on 30 December 2025 by

ratatouille

5 reviews 4.2 : Very good

Diet

Gluten-free

Level

Easy

Calories

184 pour 100g

Preparation

45 minutes

Cooking

30 minutes

I created this recipe for a rustic pumpkin and spinach tart for a potluck dinner with friends, and since it was a hit with everyone, I decided to post it on my favorite cooking website 🙂

This tart is full of surprises, because in addition to the pumpkin and spinach, I added button mushrooms, onions, bacon bits, and walnuts, which give it its rustic character and add a variety of textures and flavors. In fact, you can simply omit the bacon bits to turn this tart into a vegetarian dish.

The butternut squash is cut into thin slices, and I chose to keep the skin on, as it’s edible. Once roasted, the squash and its skin treat us to a delicious, nutty aroma.

I prepared the dough according to the shortcrust pastry recipe, but to accommodate the dietary needs of some guests, I replaced the wheat flour with a mixture of rice and buckwheat flours. Admittedly, the dough is harder to work with because it’s very crumbly, so you’ll need to do it by hand rather than with a food processor! But once rolled out in the pan, it holds its shape very well. And in addition to being gluten-free, this rice-buckwheat shortcrust pastry adds a slightly biscuity and refined touch that perfectly balances the rustic flavors of the filling.

I hope I’ve inspired you to try making this tart yourself, and please feel free to let me know how it turns out!

For

people

Add to shopping list

For vegetables
1 pumpkin small (about 700 g)
400 g of spinach
250 g of button mushrooms
75 g of bacon bits Optional if you'd like a vegetarian dish
1 onion
30 g of nuts
1 tbsp of gingerbread mix or nutmeg, to flavor the pumpkin slices
hazelnut oil to glaze the pumpkin slices, or olive oil if you don't have any

For the filling
200 g of full-fat crème fraîche
3 eggs
salt, pepper

For the dough
150 g of rice flour
100 g of buckwheat flour
100 g of butter
salt, pepper

Preparing the dough
- 1
  Prepare the dough as described in the shortcrust pastry recipe, using the ingredients listed in this recipe.
  You can certainly use all-purpose flour if you don't have any gluten restrictions. In that case, I recommend using whole wheat flour (T110), which is much more flavorful than white flour in a savory tart like this one.
Preparing the vegetables
- 2
  Wash the butternut squash and cut off both hard ends.
  Then cut it in half lengthwise.
  Remove the seeds with a tbsp.
- 3
  Next, cut the butternut squash into slices about 1.5 cm thick and steam them for 20 minutes.
- 4
  Wash the spinach, trim the stems, and steam it in a large pot for 5 minutes after the water comes to a boil.
- 5
  Peel, remove the root end, and finely chop the onion.
- 6
  Trim the muddy stems off the mushrooms, brush them clean in a bowl with a little water, then rinse and slice them thinly.
- 7
  Once the spinach has been blanched, rinse it under cold water, then form it into a ball with both hands and gently squeeze out the excess water.
  Shape it into a cylinder on a cutting board and slice the drained spinach.
- 8
  Sauté the onion and mushrooms in a little olive oil for about 10 minutes.
  A few minutes before they're done, add the chopped spinach.
- 9
  If you've opted for the "bacon" option, brown the bacon lightly for a few minutes in a small skillet, then add it to the onion-mushroom-spinach mixture without the cooking fat.
- 10
  Add the chopped walnuts, season with salt (sparingly if using bacon) and pepper.
Equipment and cooking
- 11
  Crack the eggs into a mixing bowl, add the crème fraîche, and whisk until well combined. Season with salt and pepper.
- 12
  Roll out the dough with a rolling pin until it’s roughly circular. Gently
  fold it into quarters and place it in a buttered pie dish, then unfold it, being careful not to tear it too much, and press the edges together with your fingers if necessary.
- 13
  Spread the vegetables over the dough using a spatula. Then
  cover with the filling mixture and spread it evenly.
- 14
  On a cutting board, brush the pumpkin slices with hazelnut or olive oil, then sprinkle them lightly with gingerbread spice mix (or nutmeg if you don’t have any), and season with salt and pepper.
  Place the pumpkin slices on top of the filling, pressing them in slightly.
  Bake the tart for 30 minutes on the middle rack of your oven.

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Country-Style Pumpkin and Spinach Tart