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Vegetarian, Northern, Eastern and Western France

Berry pumpkin tourte with green salad

This Berry pumpkin tourte is a double crust pie filled with grated pumpkin, soft onions and heavy cream, from the Berry region of France. For 4 people, it takes 1h20 and a moderate skill level, at €1.90 per serving. The key to success is draining the pumpkin well, otherwise the bottom crust turns soggy during baking.

Tonight, a Berry pumpkin tourte, a savory pie with pumpkin, onions and cream, straight from central France.

Berry pumpkin tourte with green salad
Total time
1 h 20
Difficulty
Medium
Cost per person
€1.90
Calories per person
490 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

Under its golden crust, this tourte hides a soft, mildly sweet filling thanks to the pumpkin, lifted by nutmeg and onions slowly cooked in butter. Heavy cream binds everything without making it heavy, and the shortcrust pastry gives a crisp bite that contrasts with the tender center. It's a fall and winter dish, simple in its ingredients but generous in result.

This is the kind of dish that works for a calmer weeknight dinner or a family Sunday meal, since kids usually like its soft texture and mild flavor. Served with a well dressed green salad, it makes a complete meatless meal, and it's easy to prep as a team by splitting the pumpkin, the onions and the assembly between a few hands.

The ingredients

4 people

Dairy

  • Shortcrust pastry 2
  • Heavy cream 15 cl
  • Eggs 2
  • Butter 20 g

Fruits and vegetables

  • Pumpkin 800 g
  • Onions 2
  • Green salad 1

Pantry

  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Peel the pumpkin, grate it coarsely and let it drain in a colander with salt. 10 min

    Press it between your hands afterward, it releases a good amount of its water.

  2. Cook the sliced onions in the butter until soft and tender. 10 min

    Keep the heat low and add a splash of water to lift the browned bits, they won't burn.

  3. Mix the pressed pumpkin, the onions, the cream, one egg, the nutmeg, salt and pepper.

    Taste the raw filling, it should be well seasoned.

  4. Roll out one pastry sheet in a pan, add the filling, cover with the second sheet and seal the edges.

    Wet the edges with water, they seal perfectly.

  5. Brush with the other beaten egg, cut a small steam vent in the center, and bake at 180°C. 40 min

    The vent lets steam escape, so the crust stays crisp.

Our tips to get it right

  • Pick a firm fleshed pumpkin rather than a watery squash, the filling holds together better once baked.
  • Let the tourte rest 5 minutes out of the oven before slicing, the filling settles and the slices hold their shape.
  • If you use a deep sided pan, add 5 to 10 extra minutes of baking so the center cooks through fully.

The variations

  • Swap the heavy cream for a lighter cream, the tourte will be slightly less rich but still just as tender.
  • Stir a handful of grated Gruyere or Comte into the filling for a cheesier version, great for cheese lovers at the table.
  • For a quicker version, use frozen diced pumpkin and saute it straight in the pan, skipping the draining step entirely.

What to serve it with

  • Green salad with vinaigrette
  • Vegetable soup to start
  • Dry cider or apple juice

Storage

The tourte keeps 2 to 3 days in the fridge in an airtight container. It freezes well, raw or baked, and reheats in the oven at 160°C for about fifteen minutes to crisp the crust back up.

Questions about this dish

Can you make the tourte ahead of time?

Yes, you can assemble the pie the day before and keep it raw in the fridge, covered with plastic wrap. The next day, brush it with beaten egg right before baking for a nicely golden crust.

Can you use a different squash instead of pumpkin?

Butternut squash or red kuri squash both work well in place of pumpkin. Pick a firm, not too fibrous flesh so the filling doesn't release too much water.

Why drain the grated pumpkin before cooking?

Pumpkin holds a lot of water, and without this step it soaks the bottom crust during baking. A few minutes with a pinch of salt is enough to release most of it.

Is this tourte a good choice for kids?

Yes, its soft texture and mild, lightly spiced flavor usually appeal to kids. You can reduce the nutmeg slightly if you prefer a more neutral taste for little ones.

How long does it take to make a Berry pumpkin tourte with green salad?

Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Berry pumpkin tourte with green salad?

About 490 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Berry pumpkin tourte with green salad cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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