Pumpkin Tart

The mashed pumpkin filling is soft and melts in your mouth, with the subtle umami of Kayanoya Original Vegetable Stock Powder enhancing the natural flavor of the pumpkin. Unlike the spice-filled American pumpkin pies, this tart emphasizes the delicate sweetness of the pumpkin itself, offering a refined, savory twist.

For approx. 7 inch tart pan

7 oz pumpkin
1 packet of Kayanoya Original Vegetable Stock Powder (remove from the packets)
[A] 1 tbsp grated parmesan cheese
[A] 3 tbsp heavy cream
[A] 1 egg yolk
[A] Juice from half a lemon
1 frozen puff pastry sheet

Directions

Let the frozen puff pastry thaw at room temperature until slightly softened. Once placed in the tart pan, prick it with a fork and let it rest in the refrigerator.
Remove the seeds and fibers from the pumpkin, cut it into bite-sized pieces, and place them in a microwave-safe bowl. Add vegetable dashi, cover with plastic wrap, and heat in a 600W microwave for 2-3 minutes. Mash the pumpkin while still hot, mix in [A], and let it cool.
Pour the mixture from step 2 into the tart shell from step 1. Bake in a preheated oven at 392°F for 10 minutes. Lower the temperature to 356°F and bake for another 30-40 minutes.