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Home Hartige pompoentaart met salie

Autumn Vegetarian Savory Pumpkin Sage Tart Quiche

Pumpkin and sage are a golden combination: the sweet, earthy flavour of pumpkin pairs perfectly with the herbaceous, slightly bitter note of fresh sage. This recipe shows how a few honest ingredients can make something truly delicious. A good tart pan with a non-stick coating ensures an evenly baked base that releases effortlessly. Serve this tart warm as a main course with a green salad, or cut it into wedges for a hearty lunch. Just enjoy, no fuss.

x_ckl_recipe_markerSavory pumpkin tart with sage A savory pumpkin tart with a crispy crust, creamy filling and crunchy fried sage. Perfect for a relaxed dinner or a festive moment. How to make a savory pumpkin tart with sage? Main course Dutch 6 servings 30 min 60 min 5 min 20 min 115 min

Preheat the oven to 200°C (conventional heat).
Peel the pumpkin, remove the seeds and cut it into roughly 2 cm cubes. Place the cubes on a baking sheet, drizzle with olive oil, season with salt, pepper and a pinch of nutmeg, and roast for 25 minutes until tender and lightly coloured.
Let the roasted pumpkin cool slightly, then mash it with a fork or blend with an immersion blender until smooth.
Reduce the oven temperature to 180°C.
Make the dough: mix 200 g flour with a pinch of salt. Add 100 g cold unsalted butter in cubes and rub it into the flour with your fingertips until you have a crumbly mixture. Add 3 to 4 tablespoons ice-cold water, a spoonful at a time, and knead briefly until it forms a cohesive ball. Wrap the dough in plastic wrap and chill for 20 minutes in the refrigerator.
Roll the dough out on a floured work surface into a round sheet large enough for your tart pan (about 30 cm diameter). Line the greased tart pan with the dough and press the edges firmly. Trim off the excess dough. Prick the base with a fork.
Line the pastry base with parchment paper and fill with baking beans or dry rice. Blind bake the base for 15 minutes. Then remove the paper and weights and bake for another 5 minutes so the base is dry.
Meanwhile make the filling: beat 3 eggs in a bowl. Add the pumpkin purée, 150 ml heavy cream, 100 g grated Parmesan cheese, 1 garlic clove (finely pressed), salt and pepper. Mix everything well.
Slice the onion into half rings and sauté in a frying pan over medium heat in a knob of butter until golden and soft, about 10 minutes. Fold the onion into the pumpkin filling.
Pour the filling into the pre-baked tart shell. Bake the tart for 30 to 35 minutes at 180°C until the filling is set and the top is lightly golden.
Meanwhile heat a thin layer of olive oil in a small frying pan over medium heat. Add the fresh sage leaves and fry them for 30 to 60 seconds until crisp. Place them on kitchen paper and sprinkle with a pinch of coarse salt.
Let the tart rest for 5 minutes after baking. Garnish with the crispy sage and serve warm. Enjoy!

Autumn Vegetarian Savory Pumpkin Sage Tart Quiche 500 g pumpkin (e.g. butternut or Hokkaido), peeled and cubed 200 g flour 100 g cold unsalted butter, in cubes 3 to 4 tbsp ice-cold water 3 eggs 150 ml heavy cream 100 g Parmesan cheese, grated 1 red onion, sliced into half rings 1 garlic clove, finely pressed Handful of fresh sage leaves (approx. 15 leaves) Olive oil A knob of butter (for the onion) Nutmeg, salt and pepper to taste Coarse sea salt (for the sage) Tart pan (approx. 30 cm diameter) with non-stick coating Baking sheet Immersion blender or fork Rolling pin Mixing bowl Frying pan Parchment paper Baking beans or dry rice (for blind baking) Cutting board Chef's knife Kitchen paper Cake molds pie-dish Mixing Bowl mixing-bowl Doughrollers rolling-pin Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 30 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Laib & Seele ø 20 x 3 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking - Enameled base ø 24 x 4 cm Birkmann Taartvorm, Quichevorm Birkmann Cake Mould / Baking Mould / Quiche Mould Premium Baking ø 28 x 3.5 cm Birkmann Taartvorm, Quichevorm Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Hazelnut-pumpkin caramel tart foodies-hazelnoot-pompoenkaramel-taart Lemon-ricotta quiche with spinach and pine nuts foodies-citroen-ricotta-quiche-met-spinazie-en-pijnboompitten Greek spanakopita with spinach and feta foodies-griekse-spanakopita-met-spinazie-en-feta-4

Recipe

Savory pumpkin tart with sage

A savory pumpkin tart with a crispy crust, creamy filling and crunchy fried sage. Perfect for a relaxed dinner or a festive moment.

Course	Main course
Kitchen	Dutch
Servings	6 servings

Preparation time

Preparation time	30 min
Time in oven	60 min
Stiffen up min.	5 min
Cooling time	20 min
Total	115 min

Equipment

Tart pan (approx. 30 cm diameter) with non-stick coating
Baking sheet
Immersion blender or fork
Rolling pin
Mixing bowl
Frying pan
Parchment paper
Baking beans or dry rice (for blind baking)
Cutting board
Chef's knife
Kitchen paper

Ingredients

500 g pumpkin (e.g. butternut or Hokkaido), peeled and cubed
200 g flour
100 g cold unsalted butter, in cubes
3 to 4 tbsp ice-cold water
3 eggs
150 ml heavy cream
100 g Parmesan cheese, grated
1 red onion, sliced into half rings
1 garlic clove, finely pressed
Handful of fresh sage leaves (approx. 15 leaves)
Olive oil
A knob of butter (for the onion)
Nutmeg, salt and pepper to taste
Coarse sea salt (for the sage)

How to make a savory pumpkin tart with sage?

Preheat the oven to 200°C (conventional heat).
Peel the pumpkin, remove the seeds and cut it into roughly 2 cm cubes. Place the cubes on a baking sheet, drizzle with olive oil, season with salt, pepper and a pinch of nutmeg, and roast for 25 minutes until tender and lightly coloured.
Let the roasted pumpkin cool slightly, then mash it with a fork or blend with an immersion blender until smooth.
Reduce the oven temperature to 180°C.
Make the dough: mix 200 g flour with a pinch of salt. Add 100 g cold unsalted butter in cubes and rub it into the flour with your fingertips until you have a crumbly mixture. Add 3 to 4 tablespoons ice-cold water, a spoonful at a time, and knead briefly until it forms a cohesive ball. Wrap the dough in plastic wrap and chill for 20 minutes in the refrigerator.
Roll the dough out on a floured work surface into a round sheet large enough for your tart pan (about 30 cm diameter). Line the greased tart pan with the dough and press the edges firmly. Trim off the excess dough. Prick the base with a fork.
Line the pastry base with parchment paper and fill with baking beans or dry rice. Blind bake the base for 15 minutes. Then remove the paper and weights and bake for another 5 minutes so the base is dry.
Meanwhile make the filling: beat 3 eggs in a bowl. Add the pumpkin purée, 150 ml heavy cream, 100 g grated Parmesan cheese, 1 garlic clove (finely pressed), salt and pepper. Mix everything well.
Slice the onion into half rings and sauté in a frying pan over medium heat in a knob of butter until golden and soft, about 10 minutes. Fold the onion into the pumpkin filling.
Pour the filling into the pre-baked tart shell. Bake the tart for 30 to 35 minutes at 180°C until the filling is set and the top is lightly golden.
Meanwhile heat a thin layer of olive oil in a small frying pan over medium heat. Add the fresh sage leaves and fry them for 30 to 60 seconds until crisp. Place them on kitchen paper and sprinkle with a pinch of coarse salt.
Let the tart rest for 5 minutes after baking. Garnish with the crispy sage and serve warm. Enjoy!

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A tart pan with a good non-stick coating really makes a difference in this recipe. The base bakes evenly and the tart releases effortlessly, so every slice looks neat and appetizing. That's quality you can see and taste right away. Choose a pan you can use for years, because a great bake starts with the right tools.

Serve the pumpkin tart with a fresh rocket or field salad for a complete meal. Store leftovers covered in the fridge and the next day the tart is just as good at room temperature or briefly warmed in the oven. Ideal for a midweek dinner or a cosy weekend with friends.