Puff pastry tart with raclette, pumpkin and shallots

Ingredients

• 1 roll (≈275 g) Pure butter puff pastry (To roll out onto a 27 cm tart pan)
• 200 g Smoked raclette cheese (Slice thinly to form a rosette)
• 300 g Pumpkin (Rinse, keep the skin, cut into very thin slices; pre‑cook 2 min in the microwave)
• 2 units (≈50 g) Shallots (Peel, halve then slice thinly)
• 1 tsp Herbs de Provence (Sprinkle generously)
• 1 sprig Fresh rosemary (Optional, to flavor the pumpkin)
• 1 tablespoon Olive oil (A light drizzle over the pumpkin)
• 1 pinch Black pepper (Season before cooking)
• 50 g Shredded ham (Copa) (Scatter on the hot tart, optional)

Instructions

1. Preheat the oven

   Turn on the oven and set to 180 °C. Let heat for about 10 minutes.

   Time: PT10M

   Temperature: 180°C

2. Line the pan with puff pastry

   Roll out the puff pastry on the work surface, place it in the tart pan and gently fold the edges to form a thin rim.

   Time: PT5M

3. Arrange the raclette cheese

   Slice the raclette cheese into thin strips then arrange in a rosette over the entire surface of the pastry.

   Time: PT5M

4. Prepare the shallots

   Peel the shallots, halve them then slice very thinly.

   Time: PT5M

5. Prepare the pumpkin

   Rinse the pumpkin, keep the skin, cut into very thin slices. Place the slices in a microwave‑safe bowl, cover and cook 2 minutes at full power.

   Time: PT7M

6. Assemble the tart

   Distribute the pumpkin slices around the cheese, add the shallots, drizzle with a splash of olive oil, season with pepper, sprinkle with Herbs de Provence and fresh rosemary.

   Time: PT5M

7. Bake

   Place the tart in the oven and bake for 30 minutes at 180 °C. If the pastry forms bubbles, prick the top with the tip of a knife to make them collapse.

   Time: PT30M

   Temperature: 180°C

8. Add the shredded ham (optional)

   When removed from the oven, scatter the shredded ham (Copa) over the still‑hot tart.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Pure butter puff pastry: Shortcrust pastry, Sweet pastry (different texture)
• Instead of Smoked raclette cheese: Plain raclette, Mozzarella
• Instead of Pumpkin: Butternut squash, Musky squash
• Instead of Shallots: Finely chopped red onion
• Instead of Herbs de Provence: Thyme, oregano, rosemary
• Instead of Fresh rosemary: Fresh thyme
• Instead of Olive oil: Canola oil
• Instead of Black pepper: White pepper
• Instead of Shredded ham (Copa): Diced cured ham, Crumpled bacon

Equipment Needed

• Tart pan (27 cm)
• Rolling pin (optional)
• Chef's knife
• Cutting board
• Microwave‑safe bowl
• Oven
• Cooking spoon or brush (optional)
• Parchment paper (optional) (optional)

Critical Steps — Do Not Skip

• Roll out the puff pastry onto the pan
• Arrange the cheese in a rosette
• Assemble the tart (distribution of vegetables and seasonings)
• Bake (time control and piercing bubbles)

Chef Tips from the Video

• Use high‑quality raclette cheese for an authentic smoky flavor.
• Add a drizzle of balsamic vinegar before serving for a hint of acidity.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days.

Freezer: Not recommended: puff pastry loses its crispness.

Room temperature: Consume within 2 hours if served at room temperature.

Make-Ahead Tips

• Prepare the pastry, cheese and vegetables ahead of time and keep in the refrigerator; bake just before serving.
• The pre‑cooked pumpkin can be kept refrigerated for 30 minutes before assembly.