Name: Pumpkin tarts
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 6
Ingredients: 1.4 kg butternut pumpkin, seeds removed, cut into 2cm pieces; 2 tsp olive oil; 2 eggs; 25 gm (1/3 cup) finely grated parmesan, plus extra to serve; 2 tsp ground cumin; 1 tsp ground coriander; ¼ tsp ground nutmeg; To serve: bitter green salad; Shortcrust pastry; 450 gm (3 cups) plain flour; 100 gm butter, coarsely chopped; 120 gm lard

Pumpkin tarts

Australian Gourmet Traveller recipe for pumpkin tarts.

Serves 6

Prep

30M

Cook

1H 25M

Total

1H 55M

Ingredients

1.4 kg butternut pumpkin, seeds removed, cut into 2cm pieces

2 tsp olive oil

2 eggs

25 gm (1/3 cup) finely grated parmesan, plus extra to serve

2 tsp ground cumin

1 tsp ground coriander

¼ tsp ground nutmeg

To serve: bitter green salad

Shortcrust pastry

450 gm (3 cups) plain flour

100 gm butter, coarsely chopped

120 gm lard

Method

Main

1.Spread pumpkin on an oven tray, drizzle with olive oil, roast until tender (35-40 minutes), cool to room temperature.

2.Meanwhile, for shortcrust pastry, combine flour and 1 tsp salt in a large bowl, add butter and lard, rub in with fingertips until combined. Add 60ml cold water, bring together with your hands, turn onto a lightly floured surface and gently knead until just combined. Wrap pastry in plastic wrap and refrigerate for at least 1 hour. Preheat oven to 180C. Roll out pastry to 5mm thick on a lightly floured surface, cut out six 15cm-diameter rounds and line six 10cm-diameter loose-bottomed tart tins. Blind bake for 15 minutes, remove pastry weights and paper, continue baking until golden (5-10 minutes). Set aside.

3.Transfer pumpkin to a food processor and process until smooth, stir in eggs, parmesan and spices, season to taste. Divide evenly among pastry cases, bake until pumpkin just sets (15-20 minutes). Serve warm or at room temperature with a bitter green salad, scattered with extra parmesan.