Savoury Pumpkin and Squash Tart with bacon bits

Posted by on Oct 27, 2013 in Blog, Katherine's Diary, Recipes To Try | 0 comments

Delicious ingredients from the garden going into my aromatic spiced crust

Delicious ingredients from the garden going into my aromatic spiced crust

I was collecting all my squash and pumpkins in the garden yesterday, wow, they looked so colourful. I really hope they keep through till Winter.
I was wanting to get ahead of the Halloween party game as I’m super busy cooking for other at the moment, so I thought I’d get a few items into the freezer starting with this amazing ‘ensemble’ from my potager.

Here’s how I did it …..
What you need …..
Pastry
250g flour
1tsp aromatic salt
175g butter
1egg
splash of milk
How to …….
Blend the flour, salt and butter in a food processor for 45 secs
Add the egg and splash of milk
Blend again until it forms a ball
Wrap in film and chill for 30 mins
Take out of fridge and roll out pastry, line tin and return to fridge until needed – do not trim excess pastry at this stage

Pie filling
1kg mixture of peeled pumpkin wedges
500g other squash’s, peeled and cut into wedges
4 shallots, peeled and sliced long ways into wedges
2tsp aromatic salt
splash of olive oil
salt and freshly ground black pepper
How too …..
Preheat oven to 230°C
Toss the pumpkin pieces, shallots and aromatic salt and pepper in the olive oil
Spread out over on a large baking tray and roast for 35 mins

Such an amazing colur, and what a change from the sweet version of pumpkin pie

Such an amazing colur, and what a change from the sweet version of pumpkin pie

Filling the pie
5 eggs
400g crème fraiche
Salt and freshly ground black pepper
3tsp Dijon mustard
30g green olives, de-stoned and roughly chopped
30g preserved garlic, roughly chopped
150g bacon bits, fried and drained to remove excess fat
How too …..
Preheat ocen to 220°C
Prick the base of the pastry case with a fork, spread the olives, garlic and mustard over the base
Fill the pie with the pumpkin and other squashes, sprinkle over the bacon bits
In a big jug mix the eggs and crème fraiche together with the salt and pepper
Carefully pour over the pie and bake in a pre heated oven 220°C
Cook for 30 – 40 mins depending on the size of the tart case

To decorate
60g toasted and chopped pecan nuts
Chopped chives
1/4 red chilli, deseeded and finely chopped
How too …..
When the tart is cooked remove from the over and take out of the tart case
Sprinkle over the chopped nuts, chilli and chives

Serve with a green salad and a simple french vinaigrette or a warm roasted tomato salsa

So delicious, the pie looks too good to eat.

So delicious, the pie looks too good to eat.

 

 

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