Tart with tomatoes and pumpkin
8 servings
80 minutes
Tomato and pumpkin tart is an elegant and refined dish of European cuisine, embodying a balance of sweetness and spiciness. Its roots trace back to French baking traditions, where shortcrust pastry serves as the perfect base for a rich filling. The creamy texture of feta and cream cheese blends with the spiciness of Provençal herbs, while pumpkin adds gentle sweetness balanced by the freshness of tomatoes. The crispy crust makes each serving perfect, and olive oil and basil add Mediterranean aromas. This tart is great for a cozy family dinner or a festive table. It can be served warm or slightly chilled, complemented by a glass of white wine or a cup of fragrant tea.
1
Prepare the dough: rub the flour with lard until it resembles bread crumbs, add powdered sugar and a pinch of salt, add an egg and mix – if it's too dry, add a teaspoon of water. Wrap in film and refrigerate for 20 minutes. Meanwhile, prepare the filling.
- Wheat flour: 230 g
- Butter: 125 g
- Icing sugar: 40 g
- Salt: 5 g
- Water: 50 ml
2
Prepare the filling: mix the cheeses, add salt and Provencal herbs, and stir. Slice the pumpkin. Cut the tomatoes into 5-millimeter thick rounds.
- Feta cheese: 60 g
- Cream cheese (Philadelphia): 60 g
- Salt: 5 g
- Herbes de Provence: 10 g
- Pumpkin: 200 g
- Plum tomatoes: 200 g
3
Preparing the crust: take the dough out of the fridge, roll it to about 3 millimeters thick, place it in a mold, prick the bottom with a fork, and put it in the freezer for 10 minutes.
4
Baking: place baking paper and a weight (beans or rice or porcelain balls) on the dough, bake in the oven at 180 degrees for 10-15 minutes, remove the weight and bake for another 5-8 minutes.
5
Preparing the tart: place cheese mixture on the bottom of the crust, layer pumpkin on top, then tomatoes, sprinkle with dry basil, drizzle with olive oil. Place in the oven at 180 degrees for 20 minutes.
- Feta cheese: 60 g
- Cream cheese (Philadelphia): 60 g
- Pumpkin: 200 g
- Plum tomatoes: 200 g
- Dried basil: 10 g
- Olive oil: 10 ml
