Potato Pumpkin Tart

I can’t speak for anyone else, but one of the main reasons why I blog is to learn new things and to share new ideas with all of you. There are so many wonderful thoughts and ideas out there, just waiting to be shared. You just never know when an idea will pop into your head and inspire you, whether it be an idea, a recipe, music or something else entirely. I came across this recipe for a potato pumpkin tart from blogger, Thea Neven at The Buttered Skillet at https://butteredskillet.com/. You should stop by and say hi. She has some great recipes. This was one of those recipes that just spoke to me, and I just had to try it. And of course, I also just had to make in my own way too. It is similar to Thea’s but I also made it my own as well, like I always do.

Pumpkin Potato Tart

The Dough

I made my basic go-to dough that you have seen me make and use many, many times.

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

In a food processor, blend the flour, butter and salt together first. Then add the egg and cream and continue to process together until a ball is formed. Wrap in plastic wrap and refrigerate for at least 30 minutes before using.

Preheat the oven to 400* F or 200* C.

Use either a rectangular or round tart pan. Roll out the dough on a lightly floured surface, to about 1/4 inch in thickness. Place the dough into the pan and firmly press it into the pan.

The Filling

I potato, peeled, cut in 1/2 and sliced thin

6 ounces of squash or pumpkin of your choice, sliced thin. This time I used delicata squash.

1-1 1/2 cups shredded Mozzarella cheese

1 1/2 TBSP garlic

1 TBSP fresh rosemary, chopped fine

salt & pepper to taste

3 TBSP olive oil

1 cup shredded Parmigiano cheese

chopped parsley

This time I used delicata squash. One of the characteristics of the delicata is that the skin is very thin and can actually be left on the squash while you cook it. It is definitely edible and enhances the flavors of the squash itself.

Start by layering the Mozzarella cheese on the tart dough, covering the whole bottom.

Then add the layer of the potato slices and the squash slices, alternating them until the tart is filled.

Mix the oil, garlic salt, pepper and rosemary together and drizzle over the potato and squash rings, covering the whole top area. Sprinkle the Parmigiano cheese and parsley over the top.

Place the tart into the hot oven and bake for about 40-45 minutes, or until the dough is a nice, flaky golden brown and the potatoes and pumpkin, or squash, is soft and tender and completely cooked.

This rich and delicious savory tart can be eaten and enjoyed at any time, either by itself or served on the side as part of a main meal. It is very rich and satisfying no matter how you decide to enjoy it. This is perfect dish to celebrate the fall and all its beautiful bounty.

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

4 thoughts on “Potato Pumpkin Tart”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s