Savoury tart with pumpkin & chicory

Tagliatelle Parma


    • 2 sheets of puff pastry
    • 1 small pumpkin
    • 3 to 4 stumps of Belgian chicory
    • 3 shallots
    • 1 clove of garlic
    • 2 tbsp honey
    • 1 tbsp red wine vinegar
    • 100 g feta cheese
    • provencal herbs 
    • olive oil


Preheat the oven at 180 degrees. 

Peel the pumpkin and cut into cubes. Cut the chicory in half and then into thin slices. Peel the shallots and also cut into slices. Smash the clove of garlic and add to the veggie mixture.

Place all the veggies on an ovenplate, add the provencal herbs, honey, red wine vinegar and olive oil.
Bring to taste with pepper and salt. Mingle it all together and place in the oven for approx. 30 minutes. (until the veggies turn soft)

Then put 1 sheet of puff pastry on a baking plate. Pour the veggie mixture on it. Make sure to stay 2cm away from the corners. Add the feta cheese on top and place the second sheet of puff pastry on top. 

Push the ends together with a fork, cut 3 to 4 long slices through the puff pastry, cover with some egg yolk and place in the oven again for another 25 minutes. 

That's it! :-) 

Thank you fellow food blogger Elien's Cuisine for this marvelous tart! I devoured every bit of it. 


Buon Appetito!

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