Pumpkin tarts with spinach and Gorgonzola

This week we start with the Mystery Box Madness at I♥CC. That means making a dish containing at least 3 of these mystery ingredients: Harissa, Eggs, Saffron, Pumpkin, Maple Syrup, Dates, Rose Water, Oranges, Spinach, and Chickpeas. It’s autumn here and just the right time for pumpkin, I used butternut squash. In German we only have one word for squash and pumpkin: Kürbis. I used my new cup pie set for preparing Diana’s

Pumpkin tarts with spinach and Gorgonzola

©Pumpkin tarts with spinach and Gorgonzola (2)

Pumpkin tarts with spinach and Gorgonzola

Yield: serves 4

©Pumpkin tarts with spinach and Gorgonzola (1)

Ingredients:

PASTRY

  • 225 grams plain flour, Ulrike: wheat flour Type 405
  • 175 grams butter
  • 1 good pinch salt
  • a little very cold water

FILLING

  • 300 grams pumpkin or squash
  • olive oil
  • 250 grams spinach, frozen, thawed
  • 2 large eggs, size M
  • 100 ml single cream
  • 30 grams Parmesan, grated
  • nutmeg, freshly grated
  • 80 grams Gorgonzola

SOURCE

978-1845339593 *

modified by Ulrike Westphal from:
Roast Figs Sugar Snow: Food to Warm the Soul978-1845339593 *
ISBN 978-1845339593
via Diana Henry Website

Instructions

  1. For the pastry ift the flour with the salt. Rub the butter into the flour until a breadcrumb texture is achieved. Add just enough water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour.
  2. Preheat the oven to 180° C/gas mark 4. Cut your pumpkin from top to bottom into broad slices, remove the inner stringy bits and seeds, and peel. Brush lightly with olive oil and bake in the preheated oven for 20 minutes, or until just tender.
  3. Make the custard by mixing together the whole eggs, cream and Parmesan. Season well. Roll out the rested pastry and line the moulds of the cup pie set. Chill for another 30 minutes (or just stick it in the freezer for about 15 minutes). Prick the bottom of the tart and bake blind – line the pastry with greaseproof paper and put ceramic baking beans or ordinary dried beans on top – in the preheated oven for 7 minutes. Remove the paper and beans and cook for another 4 minutes.
  4. Cut the pumpkin into small slices. Squeeze every last bit of water from the thawed spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach.
  5. Spread the spinach over the bottom of the tart case, then add the slices of pumpkin and dot with nuggets of Gorgonzola.
  6. Pour the custard mixture over the tart and bake, again at 180 °C/gas mark 4, for 25-30 minutes until the pastry is golden. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven.

total time: 1 h 30 minutes
preparation time: 30 minutes
cook-/baking time: 25 – 30 minutes

 
 
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Photo Credit: Couscous & Consciousness
Mystery Box Badge
 
 
For all other great Mystery Box Madness recipes visit the I heart cooking clubs site

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11 Gedanken zu „Pumpkin tarts with spinach and Gorgonzola

  1. Susan

    Oh! I was wishing that I had small individual tart forms! They look so perfect on a plate! Kürbis and Spinat ! Great colors and such a good ‚body‘ in this tart … and I agree with you that the original with the Gorgonzola/blue cheese is best! Good job on this one!

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  2. multikulinaria

    Ob man daraus auch eine große Tarte machen kann, oder ist die Füllung ggf. zu weich für große Stücken (Stabilität/Teigdurchweichung)? Auf jeden Fall würde ich jetzt gern eine dieser goldigen Tartelettes vernaschen. :-)

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  3. Pingback: Roast squash with garlic and thyme - kuechenlatein.com

  4. Kim

    Rich pungent blue cheese and nutty Parmesan are a great balance to this spinach and squash tart! Such a beautiful autumn dish. I imagine it was very satisfying!

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  5. Pingback: Rezepte von Diana Henry - kuechenlatein.com

  6. Pingback: Pumpkin, Chorizo and Black Bean Soup - kuechenlatein.com

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