Makes: 4 Prep Time: 30 minutes
250 g plain flour
175 g butter (chilled)
70ml cold water
400g diced pumpkin (1cm cubes)
1 tbs Zest Byron Bay Spice Blend
100g Bangalow Fetta
2 tbs silver beet blanched, refreshed & roughly chopped
1tsp picked marjoram
1 tsp chopped parsley
2 egg yolks
1 cup cream
Salt & Pepper
To make the pastry:
Blend the butter & flour quickly to form the consistency of breadcrumbs. Then slowly add the water until the pastry starts to come together in a ball. Line 4 small 10 cm tart cases with pastry. Blind bake in 170 degrees oven until cooked through. Leave to cool
For the filling:
Season cut pumpkin with Zest spice blend & olive oil. Bake in oven at 180 degrees till tender. Make savoury custard by mixing the egg yolks with the cream and salt & pepper to taste.
To assemble tart:
Place some blanched silver beet in the bottom of the cooled tart cases, follow with a mixture of the pumpkin and fetta. Make sure to fill the tart right up even higher than the rim of the tart case. Spoon in a little of the custard until it comes to just below the lip of the tart. (you won’t need much). Sprinkle with marjoram, thyme, parsley, pepper & salt.
Bake in oven at 170 degrees for ten minutes or until custard has just set. Best eaten immediately.
|Showcased at Sample Festival, Bangalow 2011
Created by : Gavin Hughes
Byron At Byron Resort & Spa Byron Bay