Nor'West News: July 07, 2022

10
Thursday July 7 2022
Tart up your meals with pumpkin and lemon
Tarts are good. Tarts
with roast pumpkin
and garlic are even
better. Roasting the
pumpkin brings out the
sweetness and flavour
in this recipe, then the
rest is easy.
Roast pumpkin and garlic
tart
Serves 6-8
Ingredients
Pastry:
2 cups flour
½ tsp salt
80g butter, cubed
1 egg
1 Tbsp cold water
TWO TARTS: Make a roast pumpkin and
garlic tart for everyday eating, or a lemon
tart for a special occasion. PHOTOS:
BABICHE MARTENS, GUY WILLIAMS/ODT
Filling:
400g peeled chopped pumpkin
6 cloves garlic, peeled and
chopped
½ tsp paprika
2 Tbsp olive oil
100g feta, crumbled
2 Tbsp thyme leaves
2 eggs, lightly beaten
¾ cup cream
Salt and freshly ground pepper
1 cup grated parmesan
Directions
Preheat the oven to 180degC.
Place the pumpkin, garlic,
paprika and oil on an oven tray,
tossing to combine. Roast for
30 minutes until golden brown.
Remove from the oven.
To make the pastry, place
the flour, salt and butter in a
food processor, blitzing until it
resembles fine bread crumbs.
Add the egg and water and blitz
to form the dough. Roll on a
lightly floured bench until 5mm
thick. Line a 23cm quiche or pie
tin. Bake blind for 15 minutes.
Remove from the oven.
Into the tart tin place the
pumpkin, feta and thyme leaves.
Combine the eggs and cream.
Season, then pour over the pumpkin.
Sprinkle over the parmesan.
Bake for 40 minutes or until set in
the middle.
Note: If you don’t have time (or
it’s in your too-hard basket) to
make pastry, buy it.
— viva.co.nz
Airspresso Cafe’s lemon
tart
Ingredients
Sweet pastry, enough to line a
12-hole muffin tin
3 lemons, zest and juice
150g sugar
3 eggs
225ml cream
Lemon curd:
4½ Tbsp cornflour
2 cups cream
18 eggs
5¼ cups sugar
4½ Tbsp grated lemon rind
2¼ cups fresh lemon juice
Directions
Line 12-hole muffin tray neatly
with sweet pastry.
Mix eggs, sugar and cream
together to combine.
Add lemon juice.
Pour into cases and bake for 30
minutes or until set.
Set aside to cool. Before serving
add a dollop of lemon curd.
To make the lemon curd,
mix cornflour and cream together
to make a paste. Add sugar and
eggs. Whisk together. Add lemon
juice and rind. Mix well.
Place in a microwave for
3-minute intervals.
Whisk after 3 minutes.
Continue until mixture is thick
(normally three 3-intervals).
• Dress up sausages, page 12
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