The Pumpkin Tart and Caramelized Onions from Chile is a recipe that stands out for its indigenous origin and deep culinary history.
The combination of local ingredients reflects the gastronomic identity of the country, where pumpkin is the undisputed protagonist.
This preparation showcases the value of Chilean culinary tradition and creativity.
Pumpkin Tart and Caramelized Onions
Ingredients
250 grams of Flour without baking powder
1 teaspoon of Salt
2 tablespoons of Sesame
1 tablespoon of Thyme
150 grams of Butter, cut into cubes
1 Egg, lightly beaten with a fork
1 tablespoon of Milk
1 Large onion, sliced into strips
1 tablespoon of Butter
1 tablespoon of Olive oil
1 tablespoon of Sugar
2 cups of Cooked or baked pumpkin, pureed
2 Eggs
½ cup of Cream
1 cup of Grated Parmesan cheese
¼ teaspoon of Nutmeg
1 teaspoon of Sage
1 tablespoon of Cornstarch
50 grams of Goat cheese or creamy cheese, grated
Preparation
Step 1 : For the dough, mix the flour with the salt, sesame tablespoons, and dried thyme in a bowl.
Step 2 : Add the butter and, with your hands, create fine crumbs.
Step 3 : Make a well in the center and add the egg with the milk; incorporate the ingredients with your hands until forming a smooth dough.
Step 4 : Shape into a ball, slightly flatten, and refrigerate covered for 30 minutes (you can place it in a plastic bag).
Step 5 : Meanwhile, prepare the filling.
Step 6 : Heat the butter with olive oil in a skillet, add the onion, and cook until soft and translucent.
Step 7 : Add the sugar and continue to cook the onions, stirring, until caramelized. Set aside.
Step 8 : Mix the pumpkin puree with the remaining ingredients. Set aside. Preheat the oven to 180°C.
Step 9 : Roll out the dough and line a 24 cm round removable mold with it. Prick the dough with a fork and freeze for 10 minutes. Then bake for 15 minutes.
Step 10 : Remove the dough from the oven, sprinkle with goat or creamy cheese, cover with caramelized onions, and finally add the pumpkin mixture. Sprinkle with Parmesan cheese.
Step 11 : Bake the tart for 40 minutes or until the filling has set. Let it cool for 10 to 15 minutes before serving.
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