Pumpkin tarts
Bake pumpkin tarts with this recipe, a savory dish featuring buttery pastry filled with tender pumpkin, creamy cheese, and a hint of warming spices.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Baking sheet
- Oven
- Mixing bowl
- Plastic wrap
- Rolling pin
- Cutting tool
- Loose-bottomed tart tin
- Pie weights
- Parchment paper
- Food processor
- Spatula
- Measuring cup
- Measuring spoon
- Fork
- Plate
- Pastry brush
- Refrigerator
- Fingertips
Ingredients
- 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
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