Description
A rich and earthy savoury tart featuring toasted pumpkin seeds blended into a creamy filling, baked in a flaky crust for a nutritious and flavourful dish.
Ingredients
Scale
- 1 9-inch tart crust (store-bought or homemade)
- 1 cup pumpkin seeds, toasted
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/4 cup milk or cream
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Blind bake the tart crust for 10 minutes if not pre-baked.
- Heat olive oil in a pan and sauté onions and garlic until soft and fragrant.
- In a food processor, blend toasted pumpkin seeds until finely ground.
- Add ricotta, Parmesan, eggs, milk, thyme, salt, pepper, lemon juice, and the sautéed onions and garlic. Blend until smooth.
- Pour the pumpkin seed filling into the tart crust and smooth the top.
- Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
- Cool for 10 minutes before slicing and serving.
Notes
- Top with fresh herbs like parsley or chives for extra flavour.
- For a nuttier taste, lightly toast the pumpkin seeds before blending.
- The tart can be served warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg