Savory Pumpkin Herb Tart
This is a Sponsored post written by me on behalf of Libby’s for SocialSpark. All opinions are 100% mine.
Want to know what one of my favorite vegetables is? Pumpkin! I love it, and not just in the fall. Pumpkin is such a versatile food that can be used in many different types of recipes from sweet to savory and everything in between. You can add it to breakfast, lunch, snack and dinner recipes. It can be used to reduce the fat and calories in some recipes and also reduce sodium in other recipes like sauces and gravies.
And the best part about using pumpkin is the convenience. I don’t have to wait for it to come in season, because I can always just grab a Pumpkin Can at the grocery store. I like to keep my pantry stocked with at least 3 or 4 cans of pumpkin. It’s a staple in my house.
This is one of my favorite pumpkin treats, a savory pumpkin herb tart. This tart is made with fresh herbs and savory red onions. It’s a great item to serve any time of year, especially for Sunday brunch or a light dinner with a large salad.
This tart is so easy to make too. You just start with a ready-made pie crust and place it in a tart pan or pie plate. Then combine pumpkin puree with eggs, milk, herbs and lemon juice. Then pour in the filling and top with some red onion slices. Before serving, just garnish with some additional fresh herbs and that’s it!
Pumpkin is such a superfood, packed with Vitamin A, fiber and beta carotene. A neat little trick for pumpkin I love is to freeze it in ice cube trays. Then I pop out those little pumpkin cubes, and have perfectly portioned additions to add vitamins to everyday dishes like oatmeal, smoothies and even macaroni and cheese.
Want to win some cool weekly prizes from my favorite canned pumpkin brand, Libby’s Pumpkin? Just click on the image below to share some of your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest.
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Yield: Serves 16
Savory Pumpkin Herb Tart
1 pre-made pie crust
1 (15 oz) can Libby's 100% pure Pumpkin puree
1 cup milk
2 tablespoons freshly chopped tarragon
2 tablespoons freshly chopped Italian parsley
3 tablespoons lemon juice
salt and pepper
1/4 medium red onion, sliced
Heat oven to 350°. Place pie crust in tart pan. Combine pumpkin puree, eggs, milk, herbs, lemon juice and salt and pepper in a large bowl. Mix well to combine and pour in pie crust.
Top tart with sliced onions. Bake at 350° for 45 minutes - 1 hour, or until tart is set.