Pumpkin tarte with carmelized scallions, three cheeses and fresh herbs.

Lori asked for something savory for her birthday, so I drug out the recipe for Dahlia Lounge’s butternut squash tarte from Gourmet and modified it for laziness and what I had on hand. I originally made (and posted the recipe for) a version of this last fall after my “harvest potluck”.

1 pie crust
pie weights for weighting shell (I have a tin of dry black beans that I use for that purpose)
1 large can of raw pumpkin (about 1 lb 13 oz)
1 1/2 teaspoons olive oil
6 large scallions
1 1/2 tablespoons unsalted butter
1 whole large egg
1/2 large egg yolk (1/2 tablespoon)
1/3 cup heavy cream
1 cup grated Italian Fontina cheese
2/3 cup freshly grated Parmesan
1/2 cup crumbled mild soft goat cheese
1 tablespoon minced fresh herbs rosemary, thyme, and marjoram leaves
1/2 teaspoon salt
freshly ground black pepper

Preheat oven to 375°F.

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.

Line shell with foil and fill with pie weights. Bake shell in middle of oven until edge is pale golden, about 20 minutes. Carefully remove foil and weights and bake shell 10 minutes more (I was tired when making this and skipped this step, the crust turned out okay, but could have used those 10 minutes), or until bottom is golden. Leave oven on. Cool shell in pan on a rack.

Thinly slice scallions and in a heavy skillet cook in remaining butter and olive oil over moderate heat, stirring occasionally, until soft and golden brown, about 20 minutes.

Add to pumpkin: whole egg, egg yolk, and cream and mix well. Stir in cheeses, herbs, onion, salt, and pepper to taste. Pour filling into shell, smoothing 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.