Pumpkin, goat's curd and thyme tart


You'll need

750 gm pumpkin, such as Queensland blue, cut into wedges 50 ml olive oil 6 thyme sprigs, plus extra to serve 150 gm goat's curd, coarsely crumbled 40 gm butter, coarsely chopped 3 leeks, white part only, thinly sliced 150 ml dry white wine 1 egg, lightly beaten To serve: bitter green leaf salad (optional)   Parmesan rough puff pastry 225 gm plain flour 40 gm finely grated parmesan 1 tbsp thyme leaves 2 tsp fennel seeds, crushed 225 gm cold butter, coarsely chopped

Method

  • 01
  • For parmesan rough puff pastry, sift flour and a pinch of salt onto a work surface, add parmesan, thyme and fennel seeds and mix to combine. Add butter, cutting it through flour mixture with a pastry scraper until mixture resembles very coarse crumbs. Make a well in the centre, add 100ml iced water and mix with pastry scraper until dough just comes together. Form into a disc, wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to a 1.5cm-thick rectangle, fold shortest ends together to meet in the centre, then fold in half again to form a book fold. Wrap in plastic wrap, refrigerate to rest (20 minutes), then repeat twice. Wrap in plastic wrap and refrigerate until required.
  • 02
  • Meanwhile, preheat oven to 180C. Scatter pumpkin in a single layer on trays lined with baking paper, drizzle with oil, scatter with thyme, season to taste and roast until just tender (30-35 minutes). Set aside to cool.
  • 03
  • Heat butter in a large frying pan over medium heat, add leek and stir occasionally until tender (10-12 minutes). Add wine, stir occasionally until evaporated, season to taste and set aside to cool.
  • 04
  • Roll out pastry on a lightly floured surface to 5mm thick. Cut out a 25cm-diameter circle, place on a baking tray lined with baking paper and refrigerate to rest (30 minutes). Score a 1cm border halfway through pastry, prick inside border with a fork, spread with leek mixture, scatter with pumpkin, crumble over goat's curd, season to taste and roll edge slightly to contain filling. Brush edge with eggwash and bake until golden and cooked through (25-30 minutes). Cool, scatter with extra thyme and serve with bitter green leaf salad.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 8 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 8 people

Drink Suggestion

2009 All Saints Estate Family Cellar Marsanne.

You might also like...

Easy summer recipes

recipes

Christmas pudding ice-cream

Summer seafood recipes

recipes

Raspberry and Mint Mojito

Summer salad recipes

recipes

Neil Perry: Prawn cocktail

Quick summer recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Christmas classic recipes

recipes

Serge Dansereau: Homemade lemonade

Adriano Zumbo's Christmas recipes

recipes

Serge Danserau: Duck confit and potato terrine

Holiday entertaining recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

David Thompson's Thai recipes

recipes

conversion tool