As we are slowly approaching the end of the local pumpkin season, I have taken advantage of the last pumpkins on sale to make this delicious savoury pumpkin walnut tart.
This savoury pumpkin-walnut tart is the most delicious combination of sweet and earthy flavours, and perfect for an easy weeknight dinner or as starter for a dinner party with family and friends.
If you want to make it yourself, you probably have to hurry, or save the recipe for the next year’s pumpkin season.
Food and Wine Pairing: What wine works best with pumpkin walnut tart
Savoury pumpkin dishes work typically well with oaked Chardonnay, Sauvignon Blanc, Chenin Blanc or Viognier if you are looking for a white to pair. If you are more into a red, I recommend going with a light Burgundy or Pinot Noir.
These wines will work well with the slightly sweet flavour of roasted pumpkin.
For this recipe, I decided to go with a Pinot Noir to support the distinct flavour of the walnuts (earthy and astringent).
About Nik Weis St. Urbans-Hof
Nik Weis – whose full name is Nikolaus – is a third generation of winemaker whose grandfather founded St. Urbans-Hof in 1947. Nik not only shares his passion for winemaking with his grandfather. He also comes close to share the same name but for one letter. His grandfather was called Nicolaus.
St. Urbans-Hof winery itself is located in the renowned Mosel wine region and vineyards are distributed along the Mosel and Saar rivers.
Like many other German wineries, St. Urbans-Hof maintains a focus on Riesling. Yet the winery also produces a small batch of red wines, including a very exiting unfiltered Pinot Noir (Spätburgunder).
Tasting notes: Nik Weis St. Urbans-Hof Pinot Noir Unfiltered
Grapes for this unfiltered Pinot Noir are from a vineyard located in Mehring, along the Mosel River. Soils are a mixture of alluvial soil, gravel and clay mixed with blue Devonian slate. Grapes are picked when full ripe, only partially stripped and fermented spontaneously on the mash.
After fermentation, the wine is aged in oak barrels for two years and bottled directly from the barrel without filtration.
In the glass, a deep ruby red.
On the nose, aromas of cherries, ripe blackberry, and violet along with notes of smoke, spices, dried herbs, and cedar.
On the palate, rich and elegant, with high acidity, great minerality and medium plus tannins.
Recipe: Savoury Pumpkin Walnut Tart
Serves 6 – Ø 22 pie form
For the shortcrust
175 g butter
100 g sugar
300 g all-purpose flour
pinch of salt
For the filling
500 g pumpkin (butternut or muscat), peeled and diced
1 tablespoon olive oil
1 onion, finely chopped
75 g walnuts
150 g gorgonzola
1 pear, peeled, cored, and sliced
50 ml heavy cream
For the shortcrust, mix all ingredients and knead into a smooth, elastic dough. Refrigerate for one hour.
Preheat oven to 200°C.
In a skillet, heat the olive oil and fry pumpkin for about five minutes.
Grease a pie form with butter and line with the shortcrust. Pinch several times with a fork.
Mix pumpkin, onion, walnuts, gorgonzola, and pear. Fill into the pie form.
Beat eggs with the cream, season with salt and pepper and pour over the filling.
Bake for about 40 minutes.
If you want to make ahead and serve the tart later, you can easily keep in the fridge for one to two days. Take out about one hour before serving, and re-heat in the oven at 110°C for about 20 minutes.