Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 25th June, 2017 and receive a Laguiole cheese knife set!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Pumpkin tortino with apple, celery and walnut salad and Gorgonzola dressing


You'll need

30 gm butter, coarsely chopped 2 tbsp olive oil 1 kg butternut pumpkin, cut into wedges and coarsely grated 2 leeks, white part only, finely chopped 1 tsp allspice ½ tsp ground nutmeg 2 eggs Finely grated rind of 1 lemon 100 gm parmesan, finely grated   Shortcrust pastry 300 gm (2 cups) plain flour, sieved 175 gm unsalted butter, coarsely chopped 1 egg   Gorgonzola dressing 2 tbsp finely chopped chives 125 gm (½ cup) crème fraîche 2 tsp finely grated fresh horseradish 1½ tbsp olive oil Juice of ½ lemon 125 ml (½ cup) buttermilk 40 gm Gorgonzola dolcelatte, coarsely crumbled (see note)   Apple, celery and walnut salad 30 gm (¼ cup) walnut halves 3 celery stalks, thinly sliced 1 red delicious apple, thinly sliced 1 small radicchio, coarsely torn 1½ tbsp extra-virgin olive oil Juice of 1 lemon

Method

  • 01
  • For shortcrust pastry, pulse flour, butter and 1tsp fine sea salt in a food processor until fine crumbs form. Add egg and process until just combined, turn onto a lightly floured surface and knead lightly until smooth (1-2 minutes). Shape into a disc, wrap in plastic wrap and refrigerate to rest (2-3 hours).
  • 02
  • Preheat oven to 190C. Roll pastry on a lightly floured surface to 5mm-thick, cut out eight 15cm-diameter rounds and line eight 12cm-diameter fluted tart tins, trim edges and refrigerate to rest (1 hour). Place on a baking tray, blind-bake until edges are golden (7-10 minutes), remove pastry weights and paper, bake until golden (3-5 minutes).
  • 03
  • Meanwhile, heat butter and olive oil in a large deep-sided frying pan over medium heat, add pumpkin, leek and spices and sauté until just tender (5-7 minutes), season to taste and cool to room temperature. Stir through eggs, rind and half the parmesan, divide among tarts, scatter with remaining parmesan and bake until just set (7-10 minutes).
  • 04
  • Meanwhile, for Gorgonzola dressing, combine chives, crème fraîche and horseradish in a bowl and whisk to combine. Slowly whisk in oil and juice, then buttermilk until combined. Add Gorgonzola, whisk until smooth, season to taste and set aside.
  • 05
  • For apple, celery and walnut salad, preheat oven to 190C. Scatter walnuts over a baking tray, roast, stirring occasionally, until golden (5-7 minutes), set aside to cool. Combine celery, apple, radicchio, oil, juice and walnuts in a separate bowl, toss to combine, then serve with pumpkin tart and Gorgonzola dressing.
Note Gorgonzola dolcelatte, or “sweet milk”, has a creamy texture and less bite than aged Gorgonzola. It’s available from David Jones food halls and select delicatessens.

This recipe is from the April 2010 issue of Australian Gourmet Traveller.

“I had lunch at T’Gallant on Victoria’s Mornington Peninsula recently and ate the most delicious pumpkin tart topped with apple, celery and walnut salad, and a Gorgonzola dressing. Would you please ask the chef to share the recipe?”
Angela Stren, Langwarrin, Vic

Request a recipe
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.


At A Glance

  • Serves 8 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 8 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×