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Try these delicious River Cottage Australia inspired recipes from Julio Castellano.
Preheat oven to 220°C/200°C fan-forced. Place chopped pumpkin into baking tray and cook for 15 minutes or until golden brown and soft.
Meanwhile, heat 2Tbs oil in a frying pan over medium heat & cook the onion and garlic for 5 minutes or until tender.Remove and set aside in a medium mixing bowl.
First brush or spray some oil or butter around the inside edge of a 3cm-deep, 25cm (base) round, fluted, loose-based flan tin to stop the pastry sticking; then line with the semi-defrosted pastry making sure all edges are well formed and top trimmed evenly. Poke even holes into the bottom of the pastry with a fork.
Place 1 sheet of baking paper inside the pastry and fill with rice or beans to blind bake it.
Place tin on heated baking tray or oven shelf carefully and bake for 8 to 10 minutes or until pastry is light golden around the edge. Remove from oven, take out the baking paper with rice or beans (keep them to use again later for baking) then return for 5-10 minutes or until pastry is golden brown & crisp. Reduce temperature to 180°C/160°C fan-forced.
Keep around 30g of pumpkin and 30g of Fetta separate to garnish. Gently mix the 300g of pumpkin, sautéed onion, garlic, thyme, 50g of crumpled fetta & Smoked paprika into the mixing bowl, then fill the pastry evenly with the mixture.
Next use a whisk to beat eggs, thickened cream, salt & pepper in a bowl. Pour the egg mixture over pumpkin and cheese mix and make sure it spreads out evenly. Return the tin to oven with all the ingredients and bake for 20-25 minutes or until just set in the middle.
Remove from oven then carefully remove from the tin.
Cut warm tart into quarters and garnish with remaining fetta cheese and roast pumpkin, serve along side a simple or gourmet garden salad and enjoy!
Recipes, Food Styling & Props by Julio Castellano Photography by Dan Hilburn
To find out more, visit www.juliocastellano.com
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