Pumpkin tarts

AT A GLANCE

  • Serves 6 people

  • 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
  • ΒΌ tsp ground nutmeg
  • To serve: bitter green salad
  •  
  • Shortcrust pastry
  • 450 gm (3 cups) plain flour
  • 100 gm butter, coarsely chopped
  • 120 gm lard
01   Spread pumpkin on an oven tray, drizzle with olive oil, roast until tender (35-40 minutes), cool to room temperature.
02   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.
03   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.

Recipe:

RODNEY DUNN

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

AN OLD RIESLING OR MARSANNE. , suggested by MAX ALLEN

FEATURED IN

Apr 2009

Apr 2009

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