Roast Pumpkin Tart with Balsamic and Goat's Cheese
Julie Le Clerc's works her magic once again as she masterfully creates a delightful recipe featuring the exquisite flavours of Giusti balsamic in a flavour-packed roast pumpkin tart with balsamic and goat's cheese.
Serves 8
Pastry:
300g Girolomoni organic 00 flour
30g Parmigiano Reggiano, finely grated
1 tsp Sal de Añana Provencal herb salt
150g cold butter, cut into cubes
1/3 cup ice-cold water
Filling:
900g crown pumpkin, peeled and deseeded
Extra virgin olive oil (EVO)
1 tsp Sal de Añana Provencal herb salt
Freshly ground black pepper
2 small red onions, finely sliced
1 leek, white part only, finely sliced
¼ cup Giusti red label balsamic vinegar
2 tbsp Escuiminac maple syrup
3 tbsp Sabato pronto rosso
110g Cranky Goat soft goat's cheese, crumbled
Egg wash:
1 small egg beaten with 1 tbsp milk
To serve:
Giusti balsamic glaze with fig
A few sprigs of fresh basil or thyme
For the pastry, put the flour, parmigiano and salt into a mixing bowl. Add the butter and using your fingertips, rub the butter into dry ingredients until the mixture resembles fine breadcrumbs. This can also be done in the food processor, if preferred but always add the water by hand. Sprinkle over the water and mix to form a firm dough. Form pastry into a disc, wrap and chill for 30 minutes.
For the filling, preheat oven to 180˚C fan bake. Cut pumpkin into thin wedges and arrange, in a single layer, on a large baking tray lined with baking paper. Drizzle with EVO and season with herb salt and pepper. Roast for 30 minutes or until tender. Set aside to cool.
Heat 3 tbsp EVO in a large frying pan over medium heat, add onions and leek and a little salt; cook for 10 minutes, stirring often until tender and slightly caramelised. Add balsamic and maple syrup; simmer for 5 minutes until liquid is well reduced. Check and adjust seasoning and set aside to cool.
Roll out pastry on a lightly floured surface to a circle of 32cm in diameter, transfer to a lightly oiled baking tray. Prick pastry all over with a fork. Leaving a 3cm border around the edge, spread pastry with 3 tablespoons pronto rosso and then with the onion mixture, top with a layer of pumpkin, and crumble over the goat's cheese.
Fold in the 3cm rim to cover the outer circumference of the filling and form a secure edge. Brush pastry edges with egg wash. Bake on the lower shelf of the oven, so that the pastry underneath browns, at 180˚C fan bake for 30-35 minutes or until crisp and golden brown. To serve, dot pumpkin with remaining pronto rosso, drizzled with balsamic glaze and scatter with basil.
Recipe by Julie Le Clerc