Note: in addition to the 30 minutes preparation time listed above, you will also need to chill your pastry dough for approximately 30 minutes.
Ingredients
500g Kent pumpkin, peeled, cut into wedges
1 Tbsp extra virgin olive oil
Sea-salt flakes and freshly ground black pepper, to season
1 bunch broccolini, halved lengthways
5 free-range eggs
1/3 cup thickened cream
2 cloves garlic, crushed
100g Danish feta, thinly sliced
2 green onions, finely chopped
1 zucchini, sliced into ribbons
1/4 cup pecans, toasted, honey, salad leaves and fried sage leaves, to serve
CHEDDAR PASTRY
150g unsalted butter, chilled, chopped
1 3/4 cups plain flour
1/2 cup coarsely grated vintage cheddar
1 free-range egg yolk
1 Tbsp chilled water, if needed
Method
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For Pastry, grease a deep, 24cm round loose-based fluted tart pan. Put butter, flour and cheese in a food processor. Process until coarse crumbs form. Add egg yolk. Process until mixture just comes together, adding water if needed to form a dough.
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Roll out dough between 2 sheets of baking paper until large enough to line base and side of prepared pan. Push pastry into pan. Trim excess pastry. Put pan on a plate and refrigerate for at least 30 minutes.
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Meanwhile, preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper. Put pumpkin on tray, in a single layer. Drizzle with oil and season.
Roast for 20 minutes or until just tender and starting to char around edges. Set aside to cool completely.
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Reduce temperature to 180°C fan-forced (200°C conventional). Line pastry with baking paper and pie weights or uncooked rice. Blind-bake for 10 minutes. Carefully remove weights and paper. Bake for a further 10 minutes or until pastry is just cooked. Set aside to cool.
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Put broccolini in a heatproof bowl. Cover with boiling water and set aside for 10 minutes or until bright green. Drain. Rinse under cold water, drain well. Set aside.
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Whisk eggs, cream and garlic in a large jug. Season. Layer roasted pumpkin, broccolini, feta, onion and zucchini in prepared pastry case. Pour over egg mixture. Bake for 45-50 minutes or until just set and top is golden. Stand in pan for 10 minutes.
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Carefully transfer tart to a serving plate. Sprinkle with pecans and drizzle with honey. Serve with salad leaves and sprinkled with fried sage leaves.