Hip Foodie Mom

Pumpkin Apple Tart

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This beautiful Pumpkin Apple Tart is not only delicious but is super easy to make. Pumpkin with Swiss and Fontina cheese and apples on top, and all baked on puff pastry, this tart is a must bake for fall!

You guys.

I am meeting a legend. In two weeks.

I’ll be meeting Jacques Pépin. The Jacques Pépin who cooked alongside my idol, Julia Child. I am beyond excited.

I’m attending the The American Club in Kohler, Wisconsin

And I might be more excited to stay at Guest-Room-at-The-American-Club

The American Club is a luxury spa and resort located in Kohler-Design-Center

The parties! Friday night is the Taste of the Vine signature event where Wirtz Beverage Wisconsin and the Kitchens of Kohler proudly present one of the Midwest’s premier culinary events. This spectacular evening of wines, delicious hors d’oeuvres and live music is held against the inspiring backdrop of the Kohler Design Center. The Kohler Design Center is “a three-level showcase of innovative product design and technology, creative achievement, and American history.” This is seriously the coolest building ever and there are Kohler Company’s state-of-the-art products everywhere.

In honor of the Kohler Food and Wine Experience and meeting Jaques Pépin, I’ve been making some of his recipes. I recently made his This beautiful Pumpkin Apple Tart is not only delicious but is super easy to make. Pumpkin with Swiss and Fontina cheese and apples on top, and all baked on puff pastry, this tart is a must bake for fall!

In my mind, anything involving pumpkin and puff pastry is winning.

This beautiful Pumpkin Apple Tart is not only delicious but is super easy to make. Pumpkin with Swiss and Fontina cheese and apples on top, and all baked on puff pastry, this tart is a must bake for fall!

I absolutely loved the pumpkin with the swiss cheese and even threw some fontina on there too. You can never have enough cheese. And the apples? Because. .  fall. .  I brushed on some melted butter and sprinkled on some turbinado sugar. .  I think they look lovely on top. And even if you don’t have any apples, this tart is wonderful. A must-bake for fall!

I had to make this tart twice to get everything just right.  . so if you make this, please let me know what you think!!!

This beautiful Pumpkin Apple Tart is not only delicious but is super easy to make. Pumpkin with Swiss and Fontina cheese and apples on top, and all baked on puff pastry, this tart is a must bake for fall!

So, here’s to everything fall, the Kohler Food and Wine Experience and hopefully getting a photo opp with Jacques Pépin! If you’re local, be sure to check out the event line up and schedule and get tickets!! It’s going to be a great event!!

Hope to see you there!

Print Recipe

Pumpkin Apple Tart

Notes: You will have the full portion of the pumpkin gratin so eat it and enjoy and save about 1 1/2 to 2 cups for this tart. *For the puff pastry, I used Dufour, where one box is one big sheet. You can also use two Pepperidge Farm puff pastry sheets, and I would recommended connecting the two sheets to make one large tart.
Prep Time25 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 50 minutes
Course: Main or Appetizer
Servings: 8
Author: Hip Foodie Mom

Ingredients

For the pumpkin gratin:

  • 1 can 15.5 ounces 100% pure pumpkin puree (not pumpkin pie filling)
  • 3 large eggs
  • 1 cup heavy cream
  • 3/4 cup grated Swiss cheese
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon unsalted butter
  • 1 tablespoon grated Parmesan cheese

For the tart:

  • 1 box puff pastry dough defrosted
  • 1 teaspoon extra virgin olive oil
  • 1/2 to 1 cup freshly grated Swiss cheese
  • 1/2 to 1 cup freshly grated Fontina cheese
  • 1 red apple unpeeled and very thinly sliced (I used a mandolin slicer)
  • 2 tablespoons melted butter you can use salted or unsalted
  • turbinado sugar

Instructions

For the pumpkin gratin:

  • Preheat the oven to 350 degrees. Spoon the pumpkin puree into a food processor and add the eggs, cream, cheese, salt, and pepper. Process for 10 to 15 seconds to combine.
  • Coat a 6-cup gratin dish with the butter. Fill the dish with the pumpkin mixture. Sprinkle the Parmesan cheese on top and bake for about 35 to 45 minutes, or until set and lightly browned on top.

For the tart:

  • Raise the oven temp to 400 degrees. Prep a parchment lined baking sheet and place the puff pastry sheet/s on top*. Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. (There is a link to a video to see how this is done (below this recipe card) if this does not make sense). Then, using a fork, pierce the dough all around in the center, not the edges. Next, you can use that same sharp knife to make slits on the edges if desired. Bake the pastry dough until golden, for about 15 minutes.
  • Remove the pastry shell from the oven, let it sit for a minute or two and then lightly drizzle on just a touch of extra virgin olive oil, spread on about 1 1/2 to 2 cups of pumpkin gratin and then sprinkle on the Swiss and Fontina cheese, using as much, or as little as you want. (I purposely used a little so you could see the pumpkin gratin on the tart).
  • Arrange the apple slices on top, lightly brush the apples with the melted butter and sprinkle on some turbinado sugar. Bake the tart for about 20 to 25 minutes, or until cooked though and nicely browned. Remove from oven and let cool for a few minutes. Slice, serve and enjoy immediately.

To see how to prep the puff pastry crust, you can watch this video. Jacques Pépin’s Pumpkin Gratin recipe can be found here.

 

Disclosure: I was invited to attend the Kohler Food & Wine Experience this year, sponsored by Kohler. All opinions expressed here are 100% my own.

 

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Reader Interactions

Comments

  1. Marissa

    This tart look fabulous, Alice. And, what!?!?! Jacques Pépin!?!?! I’m green with envy….I think I’d HAVE to ask him for an omelet…he’s truly a master. Lucky girl…xoxoxo

    Reply

  3. Mir

    This is me, wondering whether I’d rather consume this entire tart in one sitting or go meet Jacques Pepin in a luxury setting. Can I do both? I haven’t seen anything close to room service in ages, though, so there’s always the danger I’d refuse to come out of the room and miss meeting him.
    Have fun!!! I hope you’ll take lots of pics and do a full report.
    And this tart does look incredible. Can’t wait to try! Putting fontina on top can only make it better!

    Reply

  8. David @ Spiced

    Oh my gosh, that sounds like such an awesome experience…I can’t believe you get to meet THE Jacques Pépin! Take lots of pictures. And write lots of posts including aforementioned pictures. 🙂 Oh, and this tart? Sounds right up my alley…perfect combination of Fall flavors!

    Reply

  15. Adri

    What a lovely fall dessert. I also love puff pastry. In fact, I think it is my favorite dough. And as for Jacques Pepin, the man is an icon. I have learned so much from him over the years, and it was a supreme joy to watch him with Julia Child. I bet you will have a terrific time at the Kohler event, and I hope you will file reports!

    Reply

  21. Shashi at RunninSrilankan

    The Kohler Food and Wine Experience sounds like it’s gonna be one heck of a bombdiggity bash! So thrilled you will be attending and even more thrilled I will get to read about it here after (I hope)! Hope you have a fabulous time – as fabulous as this tart sounds!

    Reply

  24. Kelly

    Yay, that’s awesome, Alice! Have a wonderful time at the Kohler event! 🙂 So fun and exciting! Love the apples and pumpkin in this tart! It looks phenomenal!

    Reply

  29. Liz

    I’m so excited that you’re going back. I’ve been to the restaurant a time or two and toured the Kohler exhibits. But meeting Jacques Pepin???? That’s the BEST!

    Reply

  32. Amy | Club Narwhal

    OMG (insert super squeal as well)!!!! That is SO exciting, Alice! You had to put so many good things in one post and now I don’t know what to do 😉 I love the idea of this tart–savory, cheesy fall goodness!

    Reply

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