• ½ lb puff pastry
  • 1 can pumpkin
  • 2/3 cup minced shallots
  • 2 eggs
  • 1/2 cup heavy cream
  • 3 oz grated Parmigiano Reggiano cheese
  • 1/2 tsp thyme
  • pinch garlic powder
  • salt and pepper, to taste

Preheat oven to 425°F / 220°C.

Roll out pastry to fit tart dish or pan. Refrigerate while making filling.

Saute shallots in butter until wilted. In bowl, mix cooked shallots with pumpkin. Add eggs and remaining ingredients, mixing well.

Pour into puff pastry crust and trim crust to fit pan. (It’s actually easier to fill the tart and then trim the crust – nothing falls down or gets under the crust.)

Place in hot oven and bake about 25 minutes or until tart is cooked and filling is set.

Cool and serve at room temperature.