Pampas Tart with Roasted Pumpkin, Golden Onion and Sardo Cheese in Potato-Oregano Crust

Instructions

1. 1

   1. Preheat the oven to 425°F/220°C. Cook the potatoes in water with a pinch of salt for 15 to 18 minutes, until tender. Drain very well, mash into a dry puree, and let it cool slightly.

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   2. Meanwhile, place the butternut squash on a baking tray, toss it with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Roast at 425°F/220°C for 25 minutes, until tender with golden edges. Set aside.

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   3. In a wide skillet, heat the remaining tablespoon of olive oil over medium heat. Add the onion and a pinch of salt, and cook for 15 to 18 minutes, stirring, until deeply golden and sweet. Turn off the heat and stir in the nutmeg.

4. 4

   4. For the crust, combine the warm mashed potato with the all-purpose flour, cold cubed butter, 1 egg, dried oregano, and 1/2 teaspoon salt. Mix first with a spoon and then with your hands until you get a soft dough. If needed, let it rest for 10 minutes so it firms up.

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   5. Roll or press the dough into a 24 cm/9.5 in tart pan, covering the bottom and sides. Prick the base with a fork and bake at 390°F/200°C for 12 minutes to par-bake.

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   6. In a bowl, mix the roasted squash with the golden onions, heavy cream, 2 eggs, 120 g/4.2 oz of Sardo cheese, the remaining salt, and the remaining black pepper. Combine gently so the squash keeps some texture.

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   7. Remove the crust from the oven, pour in the filling, and spread it evenly. Sprinkle the remaining 60 g/2.1 oz Sardo cheese and the sunflower seeds on top.

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   8. Bake the tart at 375°F/190°C for 28 to 30 minutes, until the center is set and the surface is golden.

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   9. Let it rest for 10 minutes before unmolding. Finish with chopped fresh parsley and serve warm.