SERVES: 6-8
PREP TIME: 30 minutes
COOK TIME: 60 minutes
Ingredients
Quick Food Processor Pastry (or feel free to use store-bought)
250g plain flour
pinch of salt
110g cold butter, cubed
6-7 Tbsp cold water
Tart filling
½ a butternut squash, peeled and cubed
3 free range eggs
¾ cup whole milk
Large bunch fresh basil plus extra for serving
1 cup gorgonzola cheese, crumbled
4-5 tamarillos halved and flesh scooped out
1-2 mozzarella balls, torn
Fresh basil, to garnish
For the pastry:
Using a food processor, put the flour, butter and salt in the food processor and pulse until it resemble breadcrumbs.
With the motor running, gradually add the water until the dough comes together. Only add enough water to bind it and then stop.
Wrap the dough and chill for 10-15 minutes before using. (Any extra will freeze well).
For the tart:
Heat oven to 200C, add pumpkin to a large roasting pan with a good glug of olive oil, salt and pepper.
Roast 20-30 minutes until soft. Set aside.
On a well-floured bench, roll pastry to a 30cm circle.
Gently transfer to a 22-25 cm tart tin.
Smooth the dough into all the edges and then roll your pin over the top to remove the excess dough.
Cover with baking paper, weight with baking beans or rice and bake blind until lightly golden (about 10-12 minutes).
Meanwhile for the filling whisk eggs, milk, salt, and pepper.
Add basil and gorgonzola then pour into the semi-cooked tart shell.
Top with pumpkin, sliced tamarillos and mozzarella.
Reduce oven to 180ºC.and bake for about 30 minutes until it is set in the centre and lightly golden.
Serve warm with fresh basil.
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