Pumpkin tart with gorgonzola
Ingredients
pastry
150 g unsalted butter, well chilled
250 g plain flour
1 ⁄2 teaspoon salt
1 ⁄2 cup cold water
1 egg white, beaten
filling
2 cups pumpkin, peeled and cut into small pieces
salt
sage leaves
4 eggs
400 ml cream
4 tablespoons gorgonzola
Method
Step 1
To make the Pastry, cut the cold butter into small cubes. Rub with the flour and salt, or mix in a food processor to a breadcrumb texture. Add enough chilled water to form a pastry. Wrap in clingfilm and place in the refrigerator for an hour to rest.
Step 2
Grease a 24 cm tart tin. Roll the dough out on a lightly floured work surface and line the prepared tart tin. Return to the fridge for another hour.
Step 3
Preheat the oven to 160°C. Line the tart shell with baking paper and dried beans or rice (or pastry weights) and blind-bake for 30–45 minutes. When the sides are cooked, remove from the oven and remove the beans or rice.
Step 4
Prick the base of the tart and brush with a little egg white, then return to the oven for another 30 minutes until the pastry shell has dried out.
Step 5
To prepare the Filling, drizzle the pumpkin with a little olive oil, a sprinkling of salt and a few sage leaves.
Step 6
Roast in an oven preheated to 180°C until soft and lightly caramelised. Place the pumpkin in the cooked shell.
Step 7
Mix the eggs and cream and gently pour over the pumpkin. Drop the gorgonzola here and there over the pumpkin and bake at 160°C until the egg and cream is set.
Step 8
Let cool and serve with a delicate salad.