rustic cheddar, pumpkin and leek tarts
- 750g pumpkin, peeled and chopped
- 2 leeks, trimmed and halved lengthways
- 2½ tablespoons extra virgin olive oil, plus extra for brushing and drizzling
- sea salt and cracked black pepper
- 200g soft goat’s cheese, roughly chopped
- 12 sage leaves
- wild rocket leaves, to serve
- vincotto, for drizzling
- 2 cups (300g) plain flour
- 1 teaspoon sea salt flakes
- 150g cold unsalted butter, chopped
- 1 cup (120g) grated vintage cheddar
- 2 egg yolks
- 1 tablespoon iced water
- To make the cheddar pastry, place the flour, salt, butter and cheddar in a food processor and process until the mixture resembles fine breadcrumbs. Add the egg yolks and water and process until a dough comes together. Wrap in plastic wrap and refrigerate for 1 hour or until firm.
- Preheat oven to 180°C (350°F). Line 2 baking trays with non-stick baking paper. Place the pumpkin on 1 tray and the leeks, cut-side up, on the other. Drizzle with the oil and sprinkle with salt and pepper. Roast for 40 minutes or until golden and tender.
- Line a large baking tray with non-stick baking paper. Divide the pastry into quarters and roll each piece out between sheets of non-stick baking paper into rough 18cm rounds. Place the rounds on the tray. Divide the pumpkin and leek between the rounds and top with the goat’s cheese. Lightly brush the sage leaves with a little extra oil and place on the tarts. Fold the pastry edges in to enclose the filling. Bake the tarts for 20–25 minutes or until golden.
- Place the rocket in a large bowl and drizzle with vincotto and extra oil.
- Sprinkle the tarts with salt and serve warm with the rocket salad. Makes 4.
Wine note: let the light and fruity notes of Cloudy Bay Pinot Noir cut through the crumbly cheddar pastry of this tart. The wine will enhance the sweet pumpkin and sharp goat’s cheese.
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