Pumpkin, goat's curd and thyme tart

AT A GLANCE

  • Serves 8 people

  • 750 gm pumpkin, such as Queensland blue, cut into wedges
  • 50 ml olive oil
  • 6 thyme sprigs, plus extra to serve
  • 150 gm goat's curd, coarsely crumbled
  • 40 gm butter, coarsely chopped
  • 3 leeks, white part only, thinly sliced
  • 150 ml dry white wine
  • 1 egg, lightly beaten
  • To serve: bitter green leaf salad (optional)
  •  
  • Parmesan rough puff pastry
  • 225 gm plain flour
  • 40 gm finely grated parmesan
  • 1 tbsp thyme leaves
  • 2 tsp fennel seeds, crushed
  • 225 gm cold butter, coarsely chopped
01   For parmesan rough puff pastry, sift flour and a pinch of salt onto a work surface, add parmesan, thyme and fennel seeds and mix to combine. Add butter, cutting it through flour mixture with a pastry scraper until mixture resembles very coarse crumbs. Make a well in the centre, add 100ml iced water and mix with pastry scraper until dough just comes together. Form into a disc, wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to a 1.5cm-thick rectangle, fold shortest ends together to meet in the centre, then fold in half again to form a book fold. Wrap in plastic wrap, refrigerate to rest (20 minutes), then repeat twice. Wrap in plastic wrap and refrigerate until required.
02   Meanwhile, preheat oven to 180C. Scatter pumpkin in a single layer on trays lined with baking paper, drizzle with oil, scatter with thyme, season to taste and roast until just tender (30-35 minutes). Set aside to cool.
03   Heat butter in a large frying pan over medium heat, add leek and stir occasionally until tender (10-12 minutes). Add wine, stir occasionally until evaporated, season to taste and set aside to cool.
04   Roll out pastry on a lightly floured surface to 5mm thick. Cut out a 25cm-diameter circle, place on a baking tray lined with baking paper and refrigerate to rest (30 minutes). Score a 1cm border halfway through pastry, prick inside border with a fork, spread with leek mixture, scatter with pumpkin, crumble over goat's curd, season to taste and roll edge slightly to contain filling. Brush edge with eggwash and bake until golden and cooked through (25-30 minutes). Cool, scatter with extra thyme and serve with bitter green leaf salad.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY , ALICE STOREY

Photography:

SHARYN CAIRNS

Styling:

LISA FEATHERBY , ALICE STOREY

Drinking Suggestion:

2009 ALL SAINTS ESTATE FAMILY CELLAR MARSANNE. , suggested by ALL SAINTS ESTATE

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