A delightful savory tart featuring pumpkin and aromatic herbs, perfect for any occasion.
Preheat your oven to 190°C (375°F).
Preheating ensures even cooking from the start.
Place the pastry sheet into a baking dish, trimming any excess, and prick the base with a fork.
Pricking the base prevents it from puffing up during baking.
Melt the butter in a pan over medium heat and sauté the spring onions until softened, about 2 minutes.
Use medium heat to avoid burning the butter.
In a mixing bowl, combine the sautéed onions, nutmeg, pepper, ginger, egg yolks, milk, and pumpkin puree.
Mix thoroughly to ensure even distribution of spices.
Whisk the egg whites in a separate bowl until stiff peaks form, then gently fold them into the filling mixture.
Folding gently helps maintain the airiness of the mixture.
Pour the filling into the prepared pastry base and smooth the top.
Pour slowly to avoid spilling.
Bake in the preheated oven for 10 minutes, then reduce the temperature to 180°C (350°F) and bake for an additional 30 minutes.
Check for doneness by inserting a knife into the center; it should come out clean.
Allow the tart to cool slightly before slicing and serving.
Cooling helps the filling set for cleaner slices.
