Continuing with my pumpkin post this is a tart made of pumpkin and hung curd. I did look around for recipes and finally chose one with butternut squash and ricotta tart and substituted the ingredients with what I had in stock. It isn't exactly like the recipes I checked but I loved trying out this version. It helped that I had some of the roasted pumpkin that I had made before. The curd was hung last night so it was just right to be mixed with the other ingredients and baked.
250 grams all-purpose flour
125 grams butter, chilled and cut into cubes
1 egg+ extra for the egg wash
Iced water to sprinkle on the pastry
Sieve the flour into a large bowl and rub the butter into the flour till the mixture resembles breadcrumbs.
Break the egg into the mixture and bring the dough together.
Sprinkle some iced water as as soon as the dough comes together, flatten it and wrap in clingfilm.
Let it rest in the fridge for at least thirty minutes.
Grease the loose-bottomed baking tins and take the dough out of the fridge.
Roll the pastry a little larger than the tins. Place the rolled pastry in the tins and run the rolling pin all along the edge to trim off excess pastry. Or you can trim off after blind-baking them.
Line the pastry with greaseproof paper and fill them up with baking beans.
Bake in a preheated oven (180C) for about 10 minutes.
Remove the beans and paper, brush with egg and bake for another 5-7 minutes.
Remove and keep aside as you prepare the filling.
Half a cup of roasted and mashed pumpkin
200 grams hung curd
3 cubes of Amul cheese cubes, grated
Salt to taste
A quarter tsp grated black pepper
A small bunch of coriander leaves, chopped
3 eggs, beaten
1 tbs olive oil
More coriander leaves for the garnish
Mix the hung curd and the mashed pumpkin well in a bowl.
In a separate bowl, beat the eggs and add the cheese reserving a bit for the topping.
Add the seasoning, the oil and the herbs. Pour the mix into the pumpkin/curd bowl. Mix well.
Spoon the filling into the pastry cases and sprinkle a bit of the grated cheese on top. (Halfway through the cooking process I decorated the tops with coriander leaves).
Bake in a preheated oven for about 25 minutes or till the filling is set.
This was a delightful variation to the usual sweet tarts that I make. If I were to make this again, I'd add more pepper or maybe some chilli flakes for a little heat. When chives are in season, I'd love to add them instead of coriander. You can understand why I'm looking forward to our short cool winters....