Weekday Recipe: Pumpkin and Goat’s Cheese Tart

Pumpkin-and-Goats-Cheese-Tart,-Sunday-Best-Blog

Since Mark posted this photo on his instagram last night we’ve had a few friends requesting the recipe. So here it is! It’s a lovely mix of two different recipes coming together so well.

Filling:
2½ cups of pumpkin, cut into 2cm cubes
Olive oil to coat pumpkin
Handful of fresh marjoram leaves
½ teaspoon of nutmeg
Salt and freshly ground pepper
½ cup of grated parmesan
1 cup of baby spinach
60g of crumbled goat’s cheese
80g of sliced pancetta (around 5 slices)
6 eggs
40ml of cream

Pastry:
175g wholemeal plain flour
50g spelt flour
Pinch of salt
Cold water
110g slightly soft unsalted butter
1 egg

Method:
1. Preheat the oven to 180°C. Grease a 26cm round, loose-bottom tart tin.

2. Toss diced pumpkin, marjoram, nutmeg, salt and pepper in olive oil. Roast on baking tray for 25 minutes (or until cooked). Set aside and allow to cool.

3. In a bowl combine wholemeal, spelt flour and a pinch of salt. Rub butter into flour mix until mixture resembles breadcrumbs. Stir in a teaspoon of cold water and continue to add small amounts until the mixture comes together to form a soft dough. Wrap the dough in cling film and chill in the fridge for 30 minutes.

4. Roll out the chilled pastry dough on a lightly floured surface with a rolling pin. Line tart tin with the pastry, making sure the pastry is pushed into all the ridges. Remove the excess pastry from the edges.

5. Line baking paper into pastry shell and blind bake with a sheet of baking paper and uncooked rice – this will stop the pastry from swelling up. Bake for 12-15 minutes until pastry shell becomes golden. Remove from the oven and remove the baking paper and rice. Egg wash the base and side of the pastry shell with a beaten egg and then return to the oven for another 7 minutes until crisp and golden.

6. Dice pancetta and pan fry until just starting to crisp up (try not to eat too much of it at this stage…)

7. Sprinkle pastry shell with parmesan. Top with spinach and season with salt and pepper. Arrange cooled pumpkin and pancetta over spinach and sprinkle with goat’s cheese.

8. In a large jug, whisk eggs and cream to combine and pour into filled pastry case to 2mm below the rim. Season with salt and pepper.

9. Bake in centre of the oven for 25-30 minutes until filling is set. Check by pressing gently on top of the tart; if no liquid seeps out, it’s ready.

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3 comments

  1. The original recipe says to omit pancetta for a vegetarian option. I think you may need onion or something else though. Still, it would probably be just as nice just with the pumpkin, spinach and goats cheese.

  2. You could try omitting the marjoram and then add pesto, either homemade (try sage & walnuts, or another variety other than one using basil), or use a good commercially made type , there are many flavours that would add another texture. Also, green olive or kalamata olive tapenade (you can make your own) could be a good substitute. Add dollops over the top before baking. Or, try adding wine barrel smoked mushrooms (produced in NZ by chef Noel Crawford), possibly available at gourmet foodie shops in Australia. If using those, I would omit the original recipe’s herbs. Another idea would be to use an ash covered goats cheese. I’m looking forward to trying Mark’s recipe with pancetta, it sounds yum!

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