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
Yield: serves 4
Pumpkin tarts with spinach and Gorgonzola could be served as a starter. You can make the pastry and roast the squash ahead of time
Ingredients:
PASTRY
225 grams plain flour, Ulrike: wheat flour Type 405
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.
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.
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.
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.
Spread the spinach over the bottom of the tart case, then add the slices of pumpkin and dot with nuggets of Gorgonzola.
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
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!
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. :-)
I love these tarts – pumpkin, spinach and blue cheese is one of my favourite flavour combinations, and I especially love that you make these into individual tartlets.
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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Gorgeous tarts Ulrike! I love the colors and the flavors in these and like the mini tart size. A great Mystery Box pick! ;-)
That looks so delicious!
Such a delicious use of mystery box ingredients…..and I love the single serving size!
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!
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. :-)
Hier_https://dianahenry.co.uk/recipes/rfss-p47-pumpkin-tarts-spinach-gorgonzola/war du das Rezept für eine große Tarte von 23 cm Durchmesser
I love these tarts – pumpkin, spinach and blue cheese is one of my favourite flavour combinations, and I especially love that you make these into individual tartlets.
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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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