Description
A savory, creamy pumpkin tart infused with roasted garlic and fresh rosemary, finished with a salty hint of Parmesan cheese.
Ingredients
Scale
- 1 pre-made 9-inch pie crust
- 2 cups pumpkin puree
- 1 head of garlic, roasted
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350F and fit the pie crust into a 9-inch pie plate.
- Roast garlic head at 400F for 40 minutes, then mash the cloves into a paste.
- Whisk together pumpkin puree, roasted garlic paste, and chopped rosemary in a large bowl.
- Stir in heavy cream and beaten eggs until the mixture is smooth.
- Fold in the grated Parmesan cheese, salt, and black pepper.
- Pour the filling into the crust and bake for 45 to 55 minutes until the edges are set.
- Cool completely for at least one hour before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American