As mentioned in Day 69 of The Challenge
Pumpkin season is still in full swing, so what better for a light lunch than a savoury pumpkin tart? It can easily be made without the bacon to be vegetarian. Super easy, quick to assemble and very tasty, this is a must while pumpkins last!
Ingredients:
For the crust:(you can use a store bought crust if you want, but this is also very quick and easy, I promise! It is better if you have a half hour to let it chill before rolling it out, but it still works if you don't)
3/4 c flour
1/2 c cold butter, cut into pieces
pinch of salt
1/4 c (approximate) milk
1 1/2 tsp thyme
Salt and pepper to taste
1 small pumpkin or about 1/5 normal pumpkin (approx 600g), cut into chunks
1 onion, chopped
1/3 c of bacon bits
1 tsp sage
1 tsp thyme
Scant 1/2 c of cream
1/4 c Gruyère or other mature cheese
Salt and pepper to taste
1) To make crust, mix flour and salt. Cut in pieces of butter and mix together with fingertips until it forms a crumb like texture. Add water and mix with a fork, then knead into a soft dough.
2) Wrap in cling film and chill in the fridge for 30 minutes.
3) Roll out the pastry and line a pie dish with it, and stab it with a fork.
4) Mix together pumpkin, onion, bacon and herbs. Spread in the pie plate, then pour the cream over the mixture evenly and sprinkle cheese over the top. Pepper generously.
5) Bake 25-30 minutes at 200°C until the cheese is golden. Serve warm.
This was incredibly satisfying, hitting all the taste notes, and balancing beautifully. I hope you enjoy this as much as we did!