I posted a photo of last nights dinner on the BD facebook page just after I made it. It was intended to just be a bragging pic but this recipe is way too awesome not to share with you all.
The tart isn't a quick throw together meal but it's an enjoyable process and the result is worth it. Next time I make it I'll probably make the crust the day before to eliminate one job on the day.
I made tiny tweaks to the original. Different cheese, I used more butter in my dough because I'm a sucker for a rich pastry and doubled the amount of caramelised onion. Who doesn't love caramelized onion? I also subbed in spelt flour instead of regular. You could use wholemeal flour also if you preferred.
Can't begin to describe how incredible this smelt when it came out of the oven. It's perfectly suited to enjoying during this last chill of spring. I served it with a simple spinach and sprout salad. My partner (very) happily took leftovers for lunch.
Apologies the photos are not the best this time. The last bit of daylight disappeared on me as I was photographing so artificial light had to be used. x
1 cup buckwheat flour
3/4 spelt flour
80grams cold butter cut into cubes
1 tsp thyme leaves chopped
1 tsp rosemary leaves chopped
1 Tbsp apple cider vinegar
2-3 Tbsp water
3 cups pumpkin cut into smallish cubes
1/2 tsp nutmeg
1 bunch silver beet - separated from stems and chopped roughly
3 cloves garlic - finely chopped
2 onions - peeled and thinly sliced.
2 Tbsp balsamic vinegar
3 eggs - well beaten
1 cup grated parmesan cheese
oil for sautéing and roasting
salt and pepper to taste
Place the two flours and the salt into a food processor. Pulse to combine.
Add the butter, rosemary and thyme. Pulse until small chucks have formed.
Add the apple cider vinegar and 1 tablespoon of the water and pulse again.
Add the water tablespoon by tablespoon until the dough has just come together. You may or may not need all the water.
Form the dough into a disk and cover with plastic wrap. Leave in the fridge for at least half an hour and up to overnight.
Heat the oven to 200 degrees.
On a lightly floured surface (or a large piece of baking paper) roll out the dough until roughly 1/4 inch thick.
Lay the dough over the top of your tart pan (Hopefully an 11 inch fluted tart pan with a removable bottom - fine if it's not).
Gently press the dough into the pan. Roll your rolling pin over the top of the pan to remove the excess dough and give a clean edge.
Prick the bottom of the dough with a fork, lay a piece of baking paper inside and fill with rice. This prevents the dough rising while you blind bake it.
Bake for 15 minutes. Remove the rice and paper and bake for another 10 minutes.
Set aside to cool.
Place pumpkin into a large roasting pan. Sprinkle with nutmeg, oil and salt. Toss well to combine.
Bake for approx 25-30 minutes until starting to brown at edges.
Heat a generous glug of oil over a medium high heat. Add the chopped garlic.
Add the silverbeet and a sprinkle of chill flakes (according to your taste for heat). Move the silverbeet around the pan until it starts to wilt and soften. This will take about five minutes.
Heat a generous glug of oil in a pan over a medium heat. Add the onion and stir regularly until lightly golden. This will take minutes.
Add the balsamic vinegar and turn off the heat. The vinegar will absorb into the onions over dying heat of the pan.
Preheat oven to 180
To your eggs, add the silverbeet and half the cheese. Mix well.
Add the onions and some salt of pepper. Combine well.
Lastly add 3/4 of the pumpkin and gently combine.
Pour gently into the tart crust and spread out evenly. Scatter the remaining pumpkin and top with the rest of the cheese.
Bake for approx 25minutes. Until the egg has just set and the top is brown.
Allow to cool for 15 minutes before slicing.