As you all know by now, I love Marta's "ingredient of the month" and there's no month that I don't participate with a suggestion for her beautiful round up at the end of each month.
This month, October, the chosen ingredient was the pumpkin.
I LOVE pumpkin and how it can be used in either sweet or savoury recipes and this time and for Marta, I made this absolutely amazing and delicious savoury tart.
I used some of my favourite ingredients that, combined, elevated this tart from good to extraordinary!
The combination of pumpkin and sage is a classic that we all know but in this recipe, I used rosemary, which is one of my favourite herbs of all times and yes... I know... I write and say that for every herb I talk or write about but, the thing is, I love them all so much, that I tend to think that the one I'm using in one specific recipe is my favourite one, when actually, might not be, because they all are!...
Anyway... in this recipe I used rosemary in both, pastry and filling and the results were absolutely stunning flavour wise.
So, for lovely Marta and her October, which is the "Pumpkin month", here is my suggestion - which I hope is not the only one until the end of the month - and I really recommend you all to try it because you'll be in for a real delightful treat.
250g plain flour
200g butter, chilled and cubed
125ml soured cream
1 tsp fresh rosemary needles, very finely chopped
1 egg white, lightly beaten
Put the flour and butter in a food processor and pulse until the mixture resembles fine breadcrumbs.
Add the soured cream and the rosemary and pulse until the dough forms a ball.
Wrap the dough in clingfilm and refrigerate for 20 minutes.
Preheat the oven to 180ºC.
Once the pastry is chilled, roll it out on a floured surface and line a 23cm loose based tart tin. Line with baking paper and chill for another 20 minutes.
Fill the tart base with baking beans and cook the pastry for 15 minutes.
Remove from the oven, tip out the baking beans, brush the pastry all over with the egg white (to avoid a soggy bottom) and bake for a further 5 to 10 minutes, or until the pastry is golden and crisp. Take the tin out of the oven and set aside to cool.
600g pumpkin or butternut squash, peeled and cut into 2cm cubes
drizzle of olive oil
150g pancetta, cubed and fried until crispy
150g Dolcelatte, cubed
1 tbsp rosemary, very finely chopped
150ml créme fraîche
150ml double cream
sea salt flakes and freshly ground black pepper, to taste
Preheat the oven to 180ºC.
Put the pumpkin on a baking tray and toss it with a little olive oil and salt and pepper to taste.
Bake for 25 minutes, or until tender but still holding its shape. When ready, take the tray out of the oven and set aside to cool.
Spread the pumpkin cubes all over the base of the tart shell.
Sprinkle with the crispy cubed pancetta, followed by the Dolcelatte and the chopped rosemary.
In a bowl, beat together the eggs, crème fraîche, the cream and salt and pepper to taste.
Pour the mixture over the pumpkin, pancetta and Dolcelatte and bake in the oven for about 35 minutes, or until the egg mixture is set and golden brown.
Remove the tart from the oven and allow it to cool slightly or to room temperature before serving.