These adorable pumpkins (potirons) are all over the market these days. Last week I bought a larger one and stuffed it with baguette, bacon, gruyère and emmenthal cheese, some crème fraiche, and sautéed onion. It was to die for. This week I bought two little guys and set out to figure out what to do with them. Just roasting and then turning into soup was tempting, but I wanted something a little more substantial. After nosing around a few French recipe sites, I found some inspiration and settled on a Pumpkin & Onion Tarte.
I started by peeling my little pumpkin and then cutting it into largish sized chunks. I put them in a pan with a bit of water and boiled until they were soft and mashable.
I chopped up a medium sized onion and grated a large potato. I put a little olive oil in a skillet and started to sautée the onion. After a couple minutes, I added in the grated potato. I also threw in a few sprinkles of herbes de Provence.
When the pumpkin was soft, I drained off the remaining water and mashed it with a potato masher. I added the mashed pumpkin to the skillet of onion and potato and mixed well.
I pulled it off the heat to let it cool. Once cool, I added in a big handful of grated gruyère, 3 beaten eggs, and a couple of heaping tablespoons of crème fraiche.
I mixed everything well. I took one of those lovely pre-made French crusts (why, oh why, do we not have these crusts back in the States?), spread it in a tarte pan, and then added the pumpkin yumminess.
After about 30 minutes in the oven, we had a golden Pumpkin & Onion Tarte. We had it as a simple dinner with soup and green salad, and homemade applesauce for dessert. Perfect dinner for a chilly fall evening.