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New Orleans Restaurants & Cuisine
 

Pumpkin Tian
Chef John Besh, Besh Restaurant Group
Serves 4 to 6

  • 1 small pumpkin, peeled and sliced into 4-inch long ¼-inch thick pieces
  • 1 tablespoon butter
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 2 cups freshly grated Parmesan cheese
  • 2 cups half & half
  • 8 eggs
  • salt and freshly ground black pepper

Preheat oven to 400°F.

Rub a 9-inch pie pan or comparably sized casserole dish with butter. Begin building layers of pumpkin slices in the pan by arranging pieces side by side, slightly overlapping at ends. Season with salt and pepper and sprinkle with shallot, garlic, and Parmesan as you layer. Set aside.

Whisk together half-and-half and eggs. Season with salt and pepper.

Pour egg mixture over layers of pumpkin until just covered; sprinkle top with remaining Parmesan. Bake for 20 minutes until top is golden brown and can be easily pierced with a toothpick or small knife.


Louisiana Kitchen is published six times a year by Our Kitchen & Culture, a Louisiana LLC. It is the authoritative voice on Louisiana's delicious culinary heritage and cuisine. Subscribe Now!

 
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