Skip to content

Vegetarian, Classics and bistro fare

Pumpkin tart with arugula salad

Pumpkin tart with arugula salad is a vegetarian dish for 4, ready in 65 minutes, rated easy, at €1.90 per serving. The key is roasting the pumpkin in the oven before mashing it, which evaporates its water and concentrates its flavor in the filling.

Pumpkin is on the table tonight, and it's not for dessert, it slips into a savory tart with arugula that has just the right bite.

Pumpkin tart with arugula salad
Total time
1 h 05
Difficulty
Easy
Cost per person
€1.90
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Fall
The kids
They generally like it

Roasted pumpkin turns soft and sweet, almost creamy once mashed with the eggs and cream. Melted Swiss cheese on top adds the crunch that a smooth custard tart would otherwise miss, and nutmeg wakes everything up without ever overpowering the squash itself.

This is the kind of tart to make on a fall weeknight when a pumpkin has been sitting in your kitchen too long, or for a simple dinner with guests who don't eat meat. Kids tend to like it too, especially if you serve the arugula on the side instead of piled on top.

The ingredients

4 people

Dairy

  • Pie crust 1
  • Eggs 2
  • Thick creme fraiche 20 cl
  • Grated Swiss cheese 80 g

Fruits and vegetables

  • Pumpkin 800 g
  • Arugula 100 g
  • Onion 1

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Cider vinegaroften in the pantry 1 tbsp
  • Nutmegoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Cut the pumpkin into cubes, drizzle with a spoonful of oil and roast at 200°C until tender. 25 min

    Leave the skin on if it's thin, it comes off easily on its own after roasting.

  2. Mash the roasted pumpkin with a fork along with the cooked onion, cream, eggs, nutmeg, salt and pepper.

    Keep a few chunks unmashed for a more interesting texture.

  3. Roll out the crust in a tart pan, prick it, pour in the filling, then scatter the Swiss cheese on top.

    Set the pan on a hot baking sheet so the bottom crust cooks through properly.

  4. Bake at 180°C until the tart is golden and set. 35 min

    A pinch of freshly grated nutmeg makes all the difference with pumpkin.

  5. Dress the arugula with the oil, vinegar and a pinch of salt, and serve alongside the warm tart.

    Keep the arugula separate until the last minute, it wilts fast once it touches salt.

Our tips to get it right

  • Drain the roasted pumpkin well if it released water, a filling that's too wet keeps the tart from setting properly in the oven.
  • Cook the onion gently until translucent, if it browns it adds a bitterness that throws off the pumpkin's sweetness.
  • Let the tart rest for 5 minutes out of the oven before slicing, it holds together better and the slices stay clean.

The variations

  • Swap the Swiss cheese for grated Comte or Parmesan for a sharper bite.
  • For a quicker version, use pumpkin already cut into cubes from the produce section and skip the high heat roasting step.
  • For kids, blend the filling until completely smooth and serve the dressed arugula separately in its own small bowl.

What to serve it with

  • A light soup as a starter
  • Toasted pumpkin seeds over the arugula
  • A glass of sparkling apple juice

Storage

The tart keeps 2 to 3 days in the fridge in a sealed container. It freezes well once baked and cooled, reheat it in the oven rather than the microwave to keep the crust crisp. The dressed arugula doesn't keep, toss it together only right before serving.

Questions about this dish

Can you use regular heavy cream instead of thick creme fraiche?

Yes, but the filling will be a bit softer once baked. Add an extra spoonful of Swiss cheese to the mix to help the tart hold its shape.

Do you need to blind bake the crust before adding the filling?

No, that's not necessary here since the crust bakes directly with the filling for 35 minutes at 180°C. Setting the pan on a hot baking sheet is enough to keep the bottom from staying soggy.

Can you make this tart ahead for a dinner party?

Yes, bake it in the morning and gently reheat it in the oven before serving that evening. Keep the arugula separate and dress it only at the last minute.

What kind of pumpkin works best for this tart?

A pumpkin or butternut squash with firm, low fiber flesh gives the best result once roasted and mashed. Avoid watery squash varieties, they can make the filling runny even after oven roasting.

How long does it take to make a pumpkin tart with arugula salad?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pumpkin tart with arugula salad?

About 450 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 pumpkin tart with arugula 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.

Family and bistro classics

See all

Recipes with squash

See all