5 from 1 vote
pumpkin pecan chestnut flour tart
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
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) 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
  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).
    * if using regular pumpkin which is more liquid, I'd recommend pre-baking the tart before filling it. Bake in the oven for 20 minutes covered in parchment and baking beans, then after filling the tart, bake for just a further 20-25 minutes.

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.

* if using regular pumpkin or butternut squash which both give off much more liquid, it's best to pre-bake the tart for 20 minutes. Blind bake covered in parchment and baking beans before filling.

Nutritional Information for 6 servings:

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

Jill Colonna