• --Pastry---
  • 230gm plain flour
  • 200gm cubed cold butter
  • 40gms finely grated Parmesan
  • 2 tsp fennel seeds
  • 6 springs of thyme
  • 100 mls Cold Water
  • --Pumpkin Filling--
  • 400gm Pumpkin (Jap or Kent)
  • 50ml Olive Oil
  • --Leek--
  • 150ml dry white wine
  • 50gm butter coarsely chopped
  • 3 leeks
  • --Top--
  • 150 gms goats curd/cheese
  • 1 egg lightly beaten
  • Thyme Leaves

 

Pumpkin Tart (with a Parmesan Crust)

Flicking through the May (2012) edition of the Gourmet Traveller, I stumbled across a Pumpkin, Goats Curd and Thyme Tart and was salivating immediately. Within 2 hours I had brought the ingredients and was busy cooking this tart. Surprisingly, the best part was the parmesan pastry, so flaky and the way pastry should be. I don’t think I can go back and make pastry again without incorporating the magical ingredient of parmesan. My second favourite part, which also came as a surprise, was the leek. I normally don’t use much leek in cooking but this was soaked in wine and butter which gave an amazing creamy taste. This is great for a winters day and tastes great warmed up the next day.

 

WOODEN SPOON RATING:

 3-spoons_small

 

 

 

 

NOW FOR THE RECIPE:

 

Parmesan Pastry:

1. Crush Fennel seeds and discard stalks from thyme leaves
2. Combine all ingredients except water in a mix master with a dough hook and slowly and mix until the mixture resembles coarse bread crumbs. Add the water and continue mixing until the dough just comes together. Wrap in gladwrap and refrigerate for at least 20 mins (glass of wine time)

 Pumpkin Tart

 

3. Roll the pastry out on a lightly floured surface, fold in half then roll out again. Place the dough back in the fridge for a further 20 mins or until ready to use. (oh dear looks like it’s time to finish the bottle of wine)

 

Pumpkin:

4. Preheat oven to 180 degrees and line a baking tray with foil
5. Cut the pumpkin in wedges and place on baking tray
6. Drizzle with oil, add salt, pepper and scatter with thyme
7. Cook for 20 mins, or until just cooked

 

Leek:

8. Slice the white parts of the leeks thinly
9. Heat butter in large frypan over medium heat. Add leeks cooking for 5 mins until tender
10. Add the wine, stirring occasionally until evaporated (approx 5-10mins)
11. Set aside to cool

 Pumpkin Tart

 

 

To Assemble:

1. Roll out the pastry (.5cm thick) and line a 25-30cm shallow baking dish (sprayed with oil)
2. Prick the pasty with a fork
3. Spread leek mixture over the base then top with pumpkin pieces
4. Crumble the goats curd over the top then season
5. Roll the edges inwards and brush with egg
6. Cook for 25 mins until golden and cooked through.

 

 

Voila:  Serve with fresh thyme sprigs (and another glass/bottle of wine)

 

TIPS:

- Easy to make individual tarts, same as above although cooking time is reduced to 10-15min

Pumpkin Tart 

 

 

Adapted (and modified)  from Gourmet Traveller May 2011


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