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Pumpkin tarts

You'll need

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 ¼ 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

An old riesling or marsanne.

Featured in

Apr 2009

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