2 small cans pumpkin
1 1/2 teaspoons olive oil
1 small onion
1 1/2 tablespoons unsalted butter
1 whole large egg
1 large egg yolk
1/3 cup heavy cream
1 cup freshly grated Parmesan
1/3 cup crumbled mild soft goat cheese
1 1/2 teaspoons minced fresh rosemary and sage
1/2 teaspoon salt
freshly ground black pepper
On a lightly floured surface roll out dough into a 12-inch round (about 1/8 inch thick). Fit dough into an 11-inch tart pan with a removable fluted rim. Freeze shell 15 minutes.
Preheat oven to 375°F.
Line shell with foil and fill with pie weights (I used dried black beans). Bake shell in middle of oven about 20 minutes, until edges are golden. Remove foil and weights or rice and bake shell another 10 minutes, until bottom is golden. Let shell cool.
Thinly slice onion and in a heavy skillet cook in 1/2 tablespoon butter and 1 1/2 teaspoons oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.
In your blender purée pumpkin with whole egg, egg yolk, and cream and blend well. Transfer mixture to a large bowl and stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell and smooth top.
Bake tart in middle of oven 40 minutes, or until filling is set. Cool tart in pan on rack 10 minutes and carefully remove rim.
Adapted from Gourmet Magazine Nov 1998.