Rustic Pumpkin, Goat Cheese and Honey Tart by @hervecuisine

1h10

4 servings

🌾

200 g

Flour

🧂

Fleur de sel

🧈

80 g

Butter

🫒

65 ml

Olive oil

💧

50 ml

Water

🎃

Pumpkin

🌿

Herbes de provence

🧂

Salt

⚫

Pepper

🧀

Goat cheese

🍯

Honey

🥜

Pecans

  1. Mix
    • Flour
    • Fleur de sel
    • Butter

    Mix the flour, a pinch of fleur de sel and cold butter cut into pieces, leaving some butter pieces visible.

  2. Add
    • Water

    Add water and mix to form a ball.

  3. Rest

    Rest the dough in the refrigerator for 15 minutes.

  4. Cut
    • Pumpkin

    Cut the pumpkin in half and use a tablespoon to remove the seeds, then cut it into quarters.

  5. Slice
    • Pumpkin

    Slice the pumpkin into thin strips using a mandoline or vegetable peeler.

  6. Season
    • Pumpkin
    • Olive oil
    • Herbes de Provence

    Season the pumpkin slices with olive oil, herbes de Provence, pepper and fleur de sel, and mix well to coat evenly.

  7. Roll
    • Flour

    Roll out the dough with a rolling pin directly onto a sheet of baking paper with a little flour.

  8. Place
    • Pumpkin

    Place the pumpkin slices in the center of the dough.

  9. Cut
    • Goat cheese
    • Pumpkin

    Cut the goat cheese log into pieces and place them on top of the pumpkin.

  10. Fold

    Fold the edges of the dough over the filling all around, pinching to seal.

  11. Drizzle
    • Honey

    Drizzle the tart with honey or maple syrup.

  12. Bake

    Bake at 180°C for 40 to 45 minutes, until the edges are golden and the cheese is lightly gratinated.

  13. Add
    • Pecans

    Add a few pecans or lightly toasted walnuts on top when it comes out of the oven.

Rustic Pumpkin, Goat Cheese and Honey Tart by @hervecuisine

1h10

4 servings

🌾

200 g

Flour

🧂

Fleur de sel

🧈

80 g

Butter

🫒

65 ml

Olive oil

💧

50 ml

Water

🎃

Pumpkin

🌿

Herbes de provence

🧂

Salt

⚫

Pepper

🧀

Goat cheese

🍯

Honey

🥜

Pecans

Preparation Steps

  1. Step 1/13

    Mix the flour, a pinch of fleur de sel and cold butter cut into pieces, leaving some butter pieces visible.

    🌾Flour
    🧂Fleur de sel
    🧈Butter
    🥣Mixing bowl

  2. Step 2/13

    Add water and mix to form a ball.

    💧Water
    🥣Mixing bowl

  3. Step 3/13

    Rest the dough in the refrigerator for 15 minutes.

  4. Step 4/13

    Cut the pumpkin in half and use a tablespoon to remove the seeds, then cut it into quarters.

    🎃Pumpkin
    🥄Tablespoon

  5. Step 5/13

    Slice the pumpkin into thin strips using a mandoline or vegetable peeler.

    🎃Pumpkin
    🔪Mandoline

  6. Step 6/13

    Season the pumpkin slices with olive oil, herbes de Provence, pepper and fleur de sel, and mix well to coat evenly.

    🎃Pumpkin
    🫒Olive oil
    🌿Herbes de Provence
    ⚫Pepper
    🧂Fleur de sel

  7. Step 7/13

    Roll out the dough with a rolling pin directly onto a sheet of baking paper with a little flour.

    🌾Flour
    🥖Rolling pin
    📜Baking paper

  8. Step 8/13

    Place the pumpkin slices in the center of the dough.

    🎃Pumpkin
    📜Baking paper

  9. Step 9/13

    Cut the goat cheese log into pieces and place them on top of the pumpkin.

    🧀Goat cheese

  10. Step 10/13

    Fold the edges of the dough over the filling all around, pinching to seal.

  11. Step 11/13

    Drizzle the tart with honey or maple syrup.

    🍯Honey

  12. Step 12/13

    Bake at 180°C for 40 to 45 minutes, until the edges are golden and the cheese is lightly gratinated.

  13. Step 13/13

    Add a few pecans or lightly toasted walnuts on top when it comes out of the oven.

    🥜Pecans

Composition

Ingredients

Types

Grains, Spices, Dairy, Oils, Liquids, Vegetables, Sweeteners, Nuts

Ingredients

Flour, Fleur de sel, Butter, Olive oil, Water, Pumpkin, Herbes de provence, Salt, Pepper, Goat cheese, Honey, Pecans

Notes

Flour (T80 flour ideally), Butter (cold, cut into pieces, alternative to olive oil), Olive oil (alternative to butter in the dough, a drizzle, for seasoning the pumpkin), Water (cold, for the dough), Pumpkin (red kuri squash (potimarron), sliced thinly with the skin on, amount not given), Salt (to season the pumpkin), Pepper (to season the pumpkin), Goat cheese (sliced into rounds, a log of goat cheese, amount not given), Honey (a drizzle, maple syrup also mentioned as alternative), Pecans (a few, added at the end, lightly toasted is even better)

Allergens

Gluten, Milk, Tree nuts

Dietetics

Dietary regimen

Pescatarian, Egg-Free, soy-free

Calories

420 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 38g, Fat: 25g, Fiber: 3g, Sugars: 9g

Nutritional Information

Minerals

Calcium: 110mg, Iron: 1.8mg, Potassium: 420mg, Sodium: 380mg

Vitamins

Vitamin A: 400µg, Vitamin C: 8mg, Vitamin E: 1.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

Tablespoon, Mandoline, Rolling pin, Baking paper, Mixing bowl

Appliances

Refrigerator, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Creamy, Tender, Crumbly

Flavors

Savory, Sweet, Earthy, Honeyed, Herbaceous

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (airtight container,refrigerated), reheating : 10 minutes at 160°C (oven,until warmed through), freezing : up to 1 month (wrap tightly,baked tart only,thaw before reheating)