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| Caramelised Vegetable and Gruyere Tarts |
Love tarts! Sweet or savoury, both are always met with anticipation. Feel free to experiment with the fillings. When baking blind, ensure the pastry is a light golden colour for crisp, flaky bases. I used 5 x 12 cm round pie tins and 3 x 17 cm square tins for the tarts
Caramelised Vegetable and Gruyere Tarts ingredients: Pastry: 225 grams butter, diced and chilled. 2 and 1/4 cups plain flour. 1 teaspoon sea salt. 4-6 tablespoons iced water. Filling: 500 grams crown pumpkin, peeled. 1 tablespoon olive oil. 50 grams butter. 2 cloves garlic, crushed. 2 teaspoons finely chopped rosemary.2 onions, sliced. 2 red capsicums, thinly sliced. 2 cups grated Gruyere cheese. 1 cup milk. 1 cup cream. 2 eggs. 2 egg yolks. pinch each ground nutmeg and cayenne pepper. sea salt and freshly ground pepper
Caramelised Vegetable and Gruyere Tarts recipe recipe: Preheat the oven to 200C. Pastry: Place the butter, flour and salt in a food processor. Pulse until the butter is the size of small peas. Add iced water, as needed, until the pastry just starts to stick together. Place on a lightly floured bench and gently bring together. Form into a disc, wrap in plastic wrap and chill for one hour. Roll the pastry out on a lightly floured bench until 1/4 cm thick. Line the tins and prick the bases with a fork. Place on a baking tray and bake blind for 15-20 minutes or until the edges of the pastry are lightly golden. Remove from the oven and remove the paper and baking blind beans. Reduce the oven temperature to 165C. Place the tart cases back in the oven and bake for a further 5 minutes or until the bases are lightly golden. Set aside
Filling: Cut the pumpkin into small pieces and toss with the olive oil, salt and pepper. Place in a baking dish and roast until just tender. Set aside. Melt the butter in a large sauté pan and add the garlic, rosemary, onions and capsicums and season with salt and pepper. Cook over a medium heat for about 30 minutes, stirring occasionally until the vegetables are soft and lightly caramelised. Cool
To cook: Divide the cheese, onion mixture and pumpkin evenly between the tart cases. Whisk the milk, cream, eggs, egg yolks, nutmeg and cayenne in a large measuring jug and season generously. Pour over the vegetables and bake for 35 minutes or until the custard is set and the tarts are puffed and golden. Makes 8 tarts Square and round tart tins can be purchased from Milly's Kitchen shop. The tarts can be topped with roasted vine tomatoes and a few baby spinach leaves to serve. By then, the Gruyere tarts is ready
To cook: Divide the cheese, onion mixture and pumpkin evenly between the tart cases. Whisk the milk, cream, eggs, egg yolks, nutmeg and cayenne in a large measuring jug and season generously. Pour over the vegetables and bake for 35 minutes or until the custard is set and the tarts are puffed and golden. Makes 8 tarts Square and round tart tins can be purchased from Milly's Kitchen shop. The tarts can be topped with roasted vine tomatoes and a few baby spinach leaves to serve. By then, the Gruyere tarts is ready
