Savory Pumpkin Tart (Citrouillat) Recipe

Name: Savory Pumpkin Tart (Citrouillat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds pumpkin (sugar or cheese, for example) or butternut squash, peeled, seeded and cubed; Pinch kosher salt; 1 tablespoon unsalted butter; 1 medium yellow onion, peeled, halved and thinly sliced; 1/4 cup fresh chopped parsley; 3 garlic cloves, peeled; Freshly ground black pepper; 4 1/2 cups all-purpose flour; 1/2 tablespoon kosher salt; 3/4 cup (1 1/2 sticks) unsalted butter, chilled and cubed; 1 egg yolk, slightly beaten; 1/2 cup heavy cream

Servings: persons

2 pounds pumpkin (sugar or cheese, for example) or butternut squash, peeled, seeded and cubed
Pinch kosher salt
1 tablespoon unsalted butter
1 medium yellow onion, peeled, halved and thinly sliced
1/4 cup fresh chopped parsley
3 garlic cloves, peeled
Freshly ground black pepper
4 1/2 cups all-purpose flour
1/2 tablespoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, chilled and cubed
1 egg yolk, slightly beaten
1/2 cup heavy cream

1
The night before serving, toss squash with salt in a bowl.
2
Place a heavy weight on top, cover with plastic, and refrigerate overnight.
3
To make pastry, combine flour and salt in a large bowl.
4
With pastry cutter or fork, cut in butter until it forms coarse crumbs.
5
Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together.
6
Form dough into a ball, cover with plastic, and refrigerate overnight.
7
The next day, preheat oven to 425 degrees.
8
Grease large baking sheet.
9
Drain squash.
10
In saucepan over medium heat, melt remaining butter.
11
Saute onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
12
On floured surface, roll out dough into a 17- by 12-inch rectangle.
13
With long side facing you, spread squash evenly over right half of dough.
14
Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
15
Dab edges of dough with water.
16
Fold left half over filling and pinch edges firmly to seal.
17
Brush crust with egg yolk.
18
Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
19
Transfer crust to baking sheet.
20
Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer.
21
Slowly pour cream into crust vent.
22
Let cool for at least 30 minutes before serving.
23
Serve warm or at room temperature.

2711

kcal

Calories

236

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds pumpkin (sugar or cheese, for example) or butternut squash, peeled, seeded and cubed, Pinch kosher salt, 1 tablespoon unsalted butter, 1 medium yellow onion, peeled, halved and thinly sliced, and more.

Yes, Savory Pumpkin Tart (Citrouillat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Savory Pumpkin Tart (Citrouillat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions