| Prep: 30 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 25g | 12g | 27g |
| sugars | fibre | protein | salt |
| 7g | 8g | 10g | 0.6g |
Why I Love Argentine Pumpkin and Onion Tart
Here’s one that’s sure to tantalize your taste buds – the Argentine Pumpkin and Onion Tart. This dish holds a special place in my heart, not just because of its unique and hearty flavors, but because it beautifully encapsulates my constant culinary journey and explorations.
A Gastronomical Expedition into Argentina
As a native of Montana, my cooking style and preferences are deeply influenced by the rustic rancher’s culture and the rich Native American traditions. However, the Argentine Pumpkin and Onion Tart marks a departure from my usual fare of Bison burgers and venison steaks, introducing a whole new flavor palette that resonated with me on a deeper level.
This particular recipe traces back to a memorable trip to Argentina, where I was captivated by the diverse food culture. I had the opportunity to experiment with new ingredients and flavors, most of which were a far cry from what I was accustomed to at home. The allure of new culinary horizons, just like the tantalizing sherbet sunsets of Argentina, was too compelling to resist.
Inspiration behind the Pumpkin and Onion Tart
The inspiration behind this dish was the legendary Argentine chef, Francis Mallmann. Known for his unique approach to barbecuing, Mallmann’s techniques twisted the traditional Argentine asado to create an entirely new gastronomic experience. His innovative approach to Argentine cuisine inspired me to explore beyond my culinary comfort zone. However, it’s worth noting that while this dish might deviate from Mallmann’s usual smoky flavors, his ability to reimagine and experiment with Argentine fare played a significant role in molding this recipe.
This Pumpkin and Onion Tart recipe, with its earthy blend of flavors, might remind you of a classic quiche or savory pie with its egg and cream base, encapsulated in a comforting pie crust. However, the cumin and the deliciously roasted pumpkin lends an Argentine twist that makes it stand out.
While this tart makes for a delightful stand-alone centerpiece for a family meal or a dinner party, it pairs exceptionally well with a fresh green salad, or perhaps a simple roasted chicken, giving you a well-rounded and balanced meal.
What You’ll Need
- 1 large pumpkin (about 3 pounds)
- 2 large onions
- 2 tablespoons olive oil
- 4 clove garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 tablespoon fresh thyme leaves
- 1 refrigerated pie crust (9 inch size)
- Flour for dusting
Method
Step One
Preheat your oven to 375 degrees. On a lightly floured surface, unroll the pie crust and fit into a 9-inch tart pan. Trim any excess dough and prick the bottom with a fork. Bake the crust for about 10 minutes until lightly golden. Set aside.
Step Two
While the crust is baking, peel and dice the pumpkin and the onions into small cube-like pieces.
Step Three
Heat the olive oil in a large skillet over medium heat. Add the onions, garlic, cumin, salt, and black pepper, stirring until the onions have softened. This will take about 5 minutes.
Step Four
Add the diced pumpkin to the skillet and cook, stirring occasionally, until the pumpkin is tender, around 25 minutes.
Step Five
In a separate bowl, beat the eggs and heavy cream together. Stir in the parmesan cheese and thyme leaves.
Step Six
Combine the pumpkin mixture with the egg mixture and pour it into the pre-baked tart shell.
Step Seven
Bake the tart in the preheated oven for about 30 minutes, or until the filling is set and the top is golden brown.
Step Eight
Let your tart cool for a few minutes before slicing to serve. Enjoy your delicious Pumpkin and Onion Tart!
