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Butternut Pumpkin, Garlic and Coriander Tarts

Delicious – warm and soft from the oven. YUM.

July 19, 2017

Butternut Pumpkin, Garlic and Coriander Tarts

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ingredients for twenty four
shortcrust pastry
260gm plain flour (use spelt)
good pinch salt
130gm cold unsalted butter
60ml chilled water
1 x 59gm extra large egg, egg yolk
filling
300gm Butternut pumpkin
200gm brown onion
extra virgin olive oil
2 x medium cloves garlic
2 Tbsp finely chopped fresh coriander leaves and stalks
3 x 59gm extra large eggs
½ cup whipping cream
½ cup firmly packed grated cheddar

method

  1. Shortcrust pastry can be made in a food processor or by hand (see notes if using processor). Place flour and salt in bowl. Cut cold butter into 1cm chunks and rub into flour using fingertips until it resembles fine breadcrumbs. Add water and egg yolk and mix to just form dough.
  2. Place lumpy dough on work bench and knead briefly and gently so dough comes together but gluten is not activated.
  3. Roll out in two batches, on lightly floured surface to about 2mm thickness. Punch out discs using 8cm pastry cutter and gently slide into 24 x 6cm tart/muffin wells. This is easier if there is a small amount of flour on the underside of the pastry. Gather left over pastry after each rolling, then re-roll in one batch if more tarts are needed. Most importantly do not handle too much at this stage as pastry will become tough.
  4. Refrigerate pastry in tin for 30 minutes to allow to rest and for butter to firm up again.
  5. Pre-heat oven to 180°C.
  6. Meanwhile make filling, peel and chop pumpkin into 2cm pieces. Steam for about 8 minutes, until soft. Drain and mash to yield 1 cup. Season, taste and set pumpkin aside to cool.
  7. Finely chop onion and fry over medium heat in 1 tablespoon olive oil, until softened but not coloured. Season with salt and pepper during cooking. Add finely chopped garlic and cook briefly. Cool mixture, spread out over plate or tray.
  8. Place finely chopped coriander in bowl with eggs, cream and cheese. Season lightly with salt and black pepper and whisk briefly to combine. Stir through cold pumpkin and onion mix.
  9. Fill chilled tart cases and bake for 25 to 30 minutes, until golden. Cool on wire rack and serve warm or cold.

cooks notes

  • Add 1 tsp ground cumin to pastry for additional flavour.
  • This pastry is enough to line a 24cm tart case – if making large tart, pastry will need to be baked blind for 10 minutes before adding pumpkin filling.
  • Replace coriander with parsley or chives for a different flavour.
  • Add a couple of teaspoons finely chopped red chillis for a bit of zing.
  • These tarts work well as picnic food as they are delicious served cold and need no plates.
  • If using a food processor to make pastry, once liquid has been added, pulse half a dozen times and tip crumbly mix onto bench scraping out all dough, then bring together using hands. This will keep your pastry as short and melt in the mouth as possible.
  • Use spelt flour for pastry for increased nutrition. It should need no alteration of liquid in this recipe with a change of flour. If using wholemeal, 10 to 20 ml extra liquid maybe required.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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