Well, it is a pumpkin and leek tart actually, with fromage le chevre (goats cheese)...just a little bit schmancy. The original recipe is from the Delicious cookbook More Please but has been modified to cater for non-dairy consumers.
Pumpkin and leek tart
Ingredients
Savory short crust pastry
1 2/3 cups plain flour
180g dairy free spread
1-3 tablespoons iced water
1 egg yolk
Tart filling
700g pumpkin
1-2 leeks, white only, chopped finely
1/4 cup vegetable stock (or white wine)
4 garlic cloves
300ml soy milk (or pouring cream for the believers)
2 eggs and 1 egg yolk
1/4-1 cup cheese (I used goats cheese, you can use whatever you like, original recipe calls for gruyere, would likely be fabulous with that)
herbs - the original recipe calls for thyme and parsley, I only had mixed Italian herbs
salt and pepper to taste
Instructions
Make the pastry by processing all ingredients until a dough is formed. Chill for 30 minutes before rolling out. Place in a tart dish and chill for another 15 minutes prior to baking for 10 minutes (with weights). Remove weights and bake for another 5 minutes or until golden and dry.
Meanwhile:
Cut the pumpkin into 1cm thick slices and place on a baking tray with the garlic cloves still in their paper and roast until soft (25-40 minutes depending on your oven and the pumpkin).
Finely slice leeks and roasted garlic and soften over a medium heat for 4-5 minutes. Add stock/wine and reduce until liquid is almost gone. Cool.
Place pumpkin and leek mix in the food processor along with the milk, eggs, cheese, herbs and salt/pepper. Process until smooth. Pour into tart shell and bake for 40 minutes until firm and golden.
Serve with salad or sauted mushrooms.
Above all, Bon appetit!
No comments:
Post a Comment