Instructions

• Roll out your store-bought puff pastry or prepare homemade dough; carefully place it in a tart pan, ensuring it covers the sides evenly.
• Set your oven to 180°C (350°F) while you prepare the filling to ensure it’s perfectly heated when your tart is ready to bake.
• Clean, peel, and cut the potimarron into cubes. Steam the cubes until soft, about 10-15 minutes.
• In a skillet, sauté the chopped shallots in butter over low heat until golden brown, about 8-10 minutes.
• In a mixing bowl, combine the cooked potimarron, caramelized shallots, beaten eggs, and shredded Comté. Stir until well blended and creamy.
• Gently fold in the chopped walnuts into the mixture.
• Pour the filling into the prepared crust, smoothing the top evenly with a spatula.
• Place your tart in the preheated oven and bake for about 45 minutes or until the top is golden brown and set in the middle.
• Once out of the oven, let it rest for 10 minutes before slicing.