Pumpkin, Cheese and Leek Tart
Ingredients
300 grams plain flour
1 tsp. sea salt
150 grams salted butter
120 grams cheddar cheese
2 egg yolk
1 water
750 grams pumpkin
2 olive oil
seasoning, to taste
180 grams leek
fresh sage, as needed
olive oil, as needed
100 grams soft goats' cheese
Instructions
STEP 1/6
Cut the butter into cubes and keep cold.
Grate the cheddar cheese.
Peel, deseed the pumpkin and cut into 2 cm cubes.
Trim, rinse and finely slice the leeks.
Coarsely chop the goats' cheese.
STEP 2/6
Line the baking trays with parchment paper.
Assemble the Food Procesor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.
STEP 3/6
Add Ingredients 1 (flour, salt, butter, cheese) into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Blend on a high speed for 30 seconds until combined.
STEP 4/6
Add Ingredients 2 (yolks, water) to the bowl.
Blend on a high speed for 40 seconds until combined.
Transfer the dough to a lightly floured worksurface.
Form into a ball.
Wrap with plastic wrap.
Chill in the fridge for 1 hour.
STEP 5/6
Preheat an oven to 180°C.
Retrieve, clean the Food Processor bowl and fit the Knife Blade.
Add Ingredients 3 (pumpkin, oil, seasoning) into the Food Processor bowl.
Mix until well coated.
Transfer to a lined baking tray and spread out evenly.
Bake for 20 minutes at 180°C.
STEP 6/6
Transfer the dough to a lightly floured worksurface.
Cut the dough into 4 equal pieces.
Roll out each dough piece into a circle approx. 5 mm thick.
Transfer the dough to a lined baking tray.
Divide the roasted vegetables between each circle of pastry, leaving a gap around the edges.
Add the first 2 items of Ingredients 4 (sage, oil) to a clean small bowl.
Mix until well coated.
Place sage mixture on top of the roasted vegetables.
Top each pastry with the last item of Ingredients 4 (goats’ cheese).
Carefully fold the pastry edges up and over the vegetable mixture, leaving the centre open.
Bake for 20 minutes at 180°C.
Serve.
Pumpkin, Cheese and Leek Tart
Ingredients
300 grams plain flour
1 tsp. sea salt
150 grams salted butter
120 grams cheddar cheese
2 egg yolk
1 water
750 grams pumpkin
2 olive oil
seasoning, to taste
180 grams leek
fresh sage, as needed
olive oil, as needed
100 grams soft goats' cheese
Instructions
STEP 1/6
Cut the butter into cubes and keep cold.
Grate the cheddar cheese.
Peel, deseed the pumpkin and cut into 2 cm cubes.
Trim, rinse and finely slice the leeks.
Coarsely chop the goats' cheese.
STEP 2/6
Line the baking trays with parchment paper.
Assemble the Food Procesor bowl onto the power unit.
Fit the Knife Blade to the Food Processor bowl.
STEP 3/6
Add Ingredients 1 (flour, salt, butter, cheese) into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Blend on a high speed for 30 seconds until combined.
STEP 4/6
Add Ingredients 2 (yolks, water) to the bowl.
Blend on a high speed for 40 seconds until combined.
Transfer the dough to a lightly floured worksurface.
Form into a ball.
Wrap with plastic wrap.
Chill in the fridge for 1 hour.
STEP 5/6
Preheat an oven to 180°C.
Retrieve, clean the Food Processor bowl and fit the Knife Blade.
Add Ingredients 3 (pumpkin, oil, seasoning) into the Food Processor bowl.
Mix until well coated.
Transfer to a lined baking tray and spread out evenly.
Bake for 20 minutes at 180°C.
STEP 6/6
Transfer the dough to a lightly floured worksurface.
Cut the dough into 4 equal pieces.
Roll out each dough piece into a circle approx. 5 mm thick.
Transfer the dough to a lined baking tray.
Divide the roasted vegetables between each circle of pastry, leaving a gap around the edges.
Add the first 2 items of Ingredients 4 (sage, oil) to a clean small bowl.
Mix until well coated.
Place sage mixture on top of the roasted vegetables.
Top each pastry with the last item of Ingredients 4 (goats’ cheese).
Carefully fold the pastry edges up and over the vegetable mixture, leaving the centre open.
Bake for 20 minutes at 180°C.
Serve.