Imprimer la recette

Country-Style Pumpkin and Spinach Tart

Serves : 6 people
Preparation : 45 minutes
Cooking : 30 minutes

Ingredients

Instructions

  • Preparing the dough
    • 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
    • Wash the butternut squash and cut off both hard ends.
      Then cut it in half lengthwise.
      Remove the seeds with a tbsp.
    • Next, cut the butternut squash into slices about 1.5 cm thick and steam them for 20 minutes.
    • Wash the spinach, trim the stems, and steam it in a large pot for 5 minutes after the water comes to a boil.
    • Peel, remove the root end, and finely chop the onion.
    • Trim the muddy stems off the mushrooms, brush them clean in a bowl with a little water, then rinse and slice them thinly.
    • 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.
    • 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.
    • 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.
    • Add the chopped walnuts, season with salt (sparingly if using bacon) and pepper.
  • Equipment and cooking
    • Crack the eggs into a mixing bowl, add the crème fraîche, and whisk until well combined. Season with salt and pepper.
    • 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.
    • Spread the vegetables over the dough using a spatula. Then
      cover with the filling mixture and spread it evenly.
    • 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.