Pumpkin tortino with apple, celery and walnut salad and Gorgonzola dressing


  • Serves 8 people

  • 30 gm butter, coarsely chopped
  • 2 tbsp olive oil
  • 1 kg butternut pumpkin, cut into wedges and coarsely grated
  • 2 leeks, white part only, finely chopped
  • 1 tsp allspice
  • ½ tsp ground nutmeg
  • 2 eggs
  • Finely grated rind of 1 lemon
  • 100 gm parmesan, finely grated
  • Shortcrust pastry
  • 300 gm (2 cups) plain flour, sieved
  • 175 gm unsalted butter, coarsely chopped
  • 1 egg
  • Gorgonzola dressing
  • 2 tbsp finely chopped chives
  • 125 gm (½ cup) crème fraîche
  • 2 tsp finely grated fresh horseradish
  • 1½ tbsp olive oil
  • Juice of ½ lemon
  • 125 ml (½ cup) buttermilk
  • 40 gm Gorgonzola dolcelatte, coarsely crumbled (see note)
  • Apple, celery and walnut salad
  • 30 gm (¼ cup) walnut halves
  • 3 celery stalks, thinly sliced
  • 1 red delicious apple, thinly sliced
  • 1 small radicchio, coarsely torn
  • 1½ tbsp extra-virgin olive oil
  • Juice of 1 lemon
01   For shortcrust pastry, pulse flour, butter and 1tsp fine sea salt in a food processor until fine crumbs form. Add egg and process until just combined, turn onto a lightly floured surface and knead lightly until smooth (1-2 minutes). Shape into a disc, wrap in plastic wrap and refrigerate to rest (2-3 hours).
02   Preheat oven to 190C. Roll pastry on a lightly floured surface to 5mm-thick, cut out eight 15cm-diameter rounds and line eight 12cm-diameter fluted tart tins, trim edges and refrigerate to rest (1 hour). Place on a baking tray, blind-bake until edges are golden (7-10 minutes), remove pastry weights and paper, bake until golden (3-5 minutes).
03   Meanwhile, heat butter and olive oil in a large deep-sided frying pan over medium heat, add pumpkin, leek and spices and sauté until just tender (5-7 minutes), season to taste and cool to room temperature. Stir through eggs, rind and half the parmesan, divide among tarts, scatter with remaining parmesan and bake until just set (7-10 minutes).
04   Meanwhile, for Gorgonzola dressing, combine chives, crème fraîche and horseradish in a bowl and whisk to combine. Slowly whisk in oil and juice, then buttermilk until combined. Add Gorgonzola, whisk until smooth, season to taste and set aside.
05   For apple, celery and walnut salad, preheat oven to 190C. Scatter walnuts over a baking tray, roast, stirring occasionally, until golden (5-7 minutes), set aside to cool. Combine celery, apple, radicchio, oil, juice and walnuts in a separate bowl, toss to combine, then serve with pumpkin tart and Gorgonzola dressing.
Note Gorgonzola dolcelatte, or “sweet milk”, has a creamy texture and less bite than aged Gorgonzola. It’s available from David Jones food halls and select delicatessens.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.
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