Pumpkin Pecan Chestnut Flour Tart

Autumnal scenes in and around Paris have been so glorious this week that this Pumpkin Pecan Chestnut Flour Tart was inspired simply by such spectacular leaf colours.

Autumn Le Vésinet Paris

Autumnal colours in Le Vésinet, west of Paris – inspiration for a pumpkin pecan chestnut flour tart!

Each time Autumn arrives, the family always ask for this Chestnut Flour Tart with Mushrooms since we all agree it’s special: it tastes like Autumn on a plate. It is simply divine and worth the effort to make the pastry.

It’s vegetarian, although we don’t mention this to Antoine, as he thinks we’re not feeding him otherwise. Somehow the lush, smooth taste of the chestnut flour pastry base fools us into thinking that there’s bacon or chicken in it – but no, it’s totally veggie.

pumpkin-chestnut-flour-tart

Having enjoyed my daughter, Julie’s presence so much while home from university these past few days, I’ve been away from le blog. How the time races while perusing bookshops for literature books and spending quality time together over pots of tea!

The result? Expect many recipes and articles over the next couple of weeks! So watch this space.

Luckily I snapped this shot just as the sun was fading in the Tuilerie Gardens. Night is falling now at 5pm and if I don’t act quick, there’s no point in taking photos in artificial light.

Paris Autumn inspiration for pumpkin pecan chestnut flour tart

Autumn in Paris’s Tuileries Gardens – inspiration for a Pumpkin Pecan Chestnut Flour Tart

As soon as we returned home, we were craving our favourite Chestnut flour tart. However, just before it was served, this night photo didn’t do it ANY justice.

pumpkin pecan chestnut flour tart

Shades of Autumn Foods

This time I made the filling with more autumnal orange, green and different brown leaf shades. Much more pumpkin replaces the mushrooms, plus leek, sage, toasted pecan nuts are thrown in for le crunch, and a thin topping of emmenthal cheese, gratinéd nicely while the tart is baking.

I prefer French potimarron or Japanese pumpkin, as it is less watery, a bit floury and even tastes of chestnut. I thoroughly recommend using it, otherwise butternut squash is also good.

We had scoffed the lot that evening – but it just so happened I had just enough chestnut flour pastry left to make two tartlets.  Thank heavens, as the next day the sun came out and I could finally take a snap or two before these were enjoyed for a bonus lunch.

pumpkin pecan and chestnut flour tart

Pumpkin Pecan Chestnut Flour Tart

If you follow me on Instagram or Facebook, I posted the videos on how to make the large tart on Stories. For some weird reason, I can no longer add these to Highlights so that you continue to see them (I’ve contacted Instagram several times with no response or help since May! If you have any ideas, please let me know what could be the problem – much appreciated). So, imagine the recipe instructions are for one large tart as you look at the tartlets.

Baking tarts is made even easier with this clever oven-proof baking mat that’s rolled inside the rolling pin by Terraillon. Ever since I discovered this, I’m hooked!

pumpkin pecan chestnut flour tart method

Pumpkin Pecan Chestnut Flour Tart

Chestnut flour is easily available in health food stores and in the organic healthy sections of many supermarkets. If you haven’t tried it yet, I urge you to do so. It’s one of the staple ingredients in Corsican cooking and powerful in flavour – that’s why I mix it with all-purpose flour.

Please don’t be put off by making the pastry for this. You’ll discover the pastry is a pleasure to work with if you follow this recipe to the letter, using measurements in grams or ounces with a digital kitchen scale (find out here why measuring by weight rather than volume by cups makes baking life easier). It’s totally worth it – judge for yourself with these flavours!

Pumpkin Pecan Chestnut Flour Tart
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

The most lush, smooth French chestnut flour tart with the colours and taste of Autumn: chestnut pumpkin (potimarron), leeks, sage, pecan nuts and topped with a fine sprinkling of cheese. A great Vegetarian recipe for your holiday menu - and excellent served with leftover turkey.

Course: Light Lunch, Main, Side Dish, Snack
Cuisine: French
Keyword: chestnut flour, pumpkin recipes, vegetarian Thanksgiving recipes
Servings: 6 people
Calories: 650 kcal
Author: Jill Colonna
Ingredients
Chestnut Flour Pastry
  • 100 g (3.5oz) Chestnut flour sifted
  • 150 g (5.5oz) Plain flour (all-purpose) I recommend T45
  • 125 g (4.5oz) unsalted butter softened at room temperature
  • 1 tsp salt (fleur de sel)
  • 4-5 tbsp water
Pumpkin Filling
  • 500 g (18oz) pumpkin (potimarron or chestnut pumpkin) roughly chopped into small squares
  • 3 tbsp olive oil
  • 200 g (7oz) leek (about one large leek) sliced finely
  • 3 medium organic eggs
  • 200 g (7oz) single cream or crème fraîche (I use half fat)
  • 1 tbsp sage leaves finely chopped
  • 1/4 tsp grated nutmeg
  • pinch salt and pepper to taste
  • 100 g (3.5oz) emmental cheese grated
  • 16 whole pecan nuts
Instructions
  1. First, preheat the oven (for the filling) to 200°C/180°C fan/400°F/Gas 6.

Make the chestnut flour pastry:
  1. Mix all the ingredients together in a stand mixer or food processor and mix just until the dough forms a ball.  Wrap in cling film and leave to rest in the fridge for 30 mins. Remove the dough from the fridge and stand about 10 minutes to make it easy to roll out.

  2. Roll out the pastry on a lightly floured surface then using the pastry roller, wrap around the pastry to transfer it to a loose-bottom tart tin (28cm).

  3. Press the pastry gently into the sides. Again with the roller, roll over the top of the tin to clean up the edges. Chill in the fridge for 40 minutes (this is important so the sides won't fall during baking later).

Prepare the pumpkin tart filling:
  1. Roast the pumpkin whole in the oven for 15 minutes. This will make it easier to cut into slices. Let cool slightly then spoon out the seeds. 

  2. Place the pumpkin with 2 tbsp of the olive oil in a roasting tin and roast covered in the oven for 20 minutes.

  3. Meanwhile, in a large frying pan, heat 1 tbsp of the oil and gently soften the leeks.  As soon as they're translucent, turn down the heat to low and cover for 5 minutes to soften further.

  4. Whisk together the eggs, cream, sage, nutmeg, salt and pepper in a bowl.

  5. Spread out the roasted pumpkin evenly over the tart dough base, then the leek and pour over the creamy egg mixture.  Top with the pecan nuts then the cheese and bake in the oven for 40 minutes (if making small tartlets, bake for only 25 minutes).

Recipe Notes

Serve with a good Chardonnay or Chenin Blanc or a fruity red such as a Beaujolais Cru: Morgon, Brouilly, or Fleury.

 

Nutritional Information for 6 servings:

650 calories per serving; 15g protein; 48g carbohydrates.

Jill Colonna

MadAboutMacarons.com

 

 

pumpkin pecan and chestnut flour tarts

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pumpkin pecan chestnut flour tart

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4 replies
  1. Linda
    Linda says:

    Glad I bought pumpkin flour in France this summer – planning to make this at Christmas, leaving out the leeks, as poor daughter is also developing intolerance to alliums. Perhaps substituting celery to give a savoury alternative to leeks, and tweaking the nuts to use walnuts instead of pecans, because walnuts and celery are a good pairing. Btw, chestnut flour is not at all easy to find in a shop in Scotland. Waitrose in Edinburgh doesn’t stock it, and if every there was a chestnut flour place it would be Waitrose. Neither does the home of all whole and health foods, nuts, pulses and different flours, Real Foods. Forget the major supermarkets. There are a few online stockists, including Shipton Mill and Buy Whole Foods Online – I get most of my nuts and seeds from the latter. Real Foods strangely had only one chestnut flour, online but multiple options for teff, amaranth, chickpea and quinoa flours!

    Reply
    • Jill Colonna
      Jill Colonna says:

      Och no, Linda – that’s so frustrating! As a francophile yourself, you’ll know that chestnut flour (farine de chataigne) is so popular hear and one of the staples used in Corsican cuisine. I’m so sorry that Scotland hasn’t got their act together but so happy that you got some in France recently. The flavour is nothing like the other flours and so delicious so i’m thrilled you’ll be making this at Christmas. I’m not a fan of celery (only thing I don’t like!) so imagine could be good. And yes to walnuts. Now I have a question for another recipe: can you get ready-cooked chestnuts (vacuum packed?) The French are crazy about chestnuts!

      Reply
  2. Thomasina
    Thomasina says:

    Thank you for the Pumpkin Pecan Chestnut Flour Tart recipe Jill. I have a guest coming to stay in a few weeks who is vegetarian so I am going to practise a few times. I think the tart looks scrumptous. Guests deserve home made fare especially in the lead up to Christmas. Thank you also for recommending matching wines. I had forgotten about Beaujolais Nouveau. Will let you know when I make my first one.

    Reply
    • Jill Colonna
      Jill Colonna says:

      Great to hear, Thomasina. Don’t worry about your vegetarian guest – there are actually so many recipes here that are vegetarian and I haven’t even said so! Even easier than the tart (if you’re not used to rolling pins and tarts etc), try the Pumpkin & Leek crumble recipe first and let me know! It’s delicious. Secret is the chestnut flour, though, and if you can get your hands on some ready-cooked chestnuts from the market or supermarket.

      Reply

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