Make a large Pumpkin and Ricotta Tart or individual ones in muffin tins. Use pre-made shortcrust or filo pastry, or make your own (I can teach you on the Cooks Collective in my Exceedingly Good Pies & Tarts online cooking class series, and it's not so hard!).
INGREDIENTS FOR 26CM TART OR 12 INDIVIDUAL TARTS
150gm bacon
1 x medium brown onion
500gm pumpkin
salt and black pepper
2tbsp olive oil
100gm ricotta
2 x 59gm extra large eggs
40gm grated parmesan cheese
60ml whipping cream
1tbsp chopped basil
1tbsp chopped Italian parsley
pastry of your choice
COOKS NOTES
- Use a metal tart tin with loose base for best results. Metal is a better conductor of heat than glass or ceramic, so will cook the pastry base well and avoid a soggy bottom.
- If using Careme pastry, rest lined tart tin in fridge for at least 30 minutes to avoid shrinkage when cooking.
- If using filo pastry, no need to bake blind.
- Use Butternut or Jap pumpkin.
- Use the streaky end of the bacon for a crisp texture and tasty flavour.
METHOD
- Pre-heat oven to 190°C.
- Chop bacon and onion into roughly 1½cm dice and pumpkin into 2cm dice. Toss all with salt, pepper and olive oil and lay in single layer, on large, non-stick paper lined baking tray. Cook in oven for 25-30 minutes, until pumpkin is cooked, and all components are lightly caramelized.
- Meanwhile, roll out pastry and line 26cm tart tin. Place large piece of foil covering the base of the pastry and scrunch the foil edges to make sides to support pastry while cooking. Bake blind for 15 minutes, then remove foil and bake for further 5 minutes to three-quarters cook pastry base.
- Meanwhile, lightly beat eggs to loosen, stir in ricotta, Parmesan and herbs and season with salt and pepper. Add cooked pumpkin mix and combine.
- Scrape filling into pastry case and roughly spread out leaving the surface uneven - this will help browning.
- Bake for about 20 minutes, until golden.
- Serve tart in wedges with fresh dressed salad.
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