Pumpkin, bacon and parmesan tart
Prep 25 mins
Cook 50 mins
A rustic tart such as this one is a crowd pleaser thanks to the addition of crisp bacon and seasonal sweet caramelised pumpkin. The filling is a beautiful egg custard that holds it all together. Here we’ve made a pate brisee, which is a shortcrust pastry perfect for tarts and quiches as it’s crisp and still quite flaky.
1/2 Kent pumpkin (1kg), skin removed and coarsely chopped
1 tbsp olive oil
150g sour cream
1/4 cup finely grated Parmesan
1 tsp plain flour
Handful chopped parsley
250g plain flour
175g salted butter, diced and softened
1. Preheat oven to 220C. Load pumpkin on to a baking tray, drizzle with oil and season with salt and pepper and roast until caramelised and tender (30-40 minutes). Turn the pumpkin once while it roasts. Set aside.
2. For pate brisee, rub the butter into the flour with your fingers until a sandy texture, with some pieces of butter still visible, then stir in egg and 1 tsp water and mix until the dough just comes together. Pat into a disc, wrap in plastic wrap and refrigerate to rest (2-3 hours).
3. Meanwhile, place bacon onto a tray lined with baking paper and roast in the over until crisp (15 minutes).
4. Mix 2 eggs and 1 egg yolk (reserve white) with milk and sour cream and flour and season to taste.
5. Roll pastry to line a 22cm tart tin that’s been buttered and floured. Preheat oven to 180C. Blind bake the tart until golden (20 minutes), then remove the paper and weights and bake until tart base is set (5 minutes). Brush the base with reserved eggwhite to seal. Place pumpkin into the shell, then crumble bacon over. Pour in egg mixture and bake until golden and just set (20-30 minutes).
6. Serve tart warm, or at room temperature with a green salad.
Recipe by Lisa Featherby and image by Eatable.