Pumpkin, Carrot and Goat’s Cheese Tart

28 Sep

It is officially pumpkin time. These little babies that I have been watching grow while walking the dog have now been harvested and are sitting in big crates waiting to go to the market.

The Washer Up bought some pastry home from the restaurant saying it was the best pastry he’d ever made. It was an Austrian pastry recipe he used for a Viennese menu they had on Wednesday, he made a gorgeous quiche and had some pastry left over so he told me I had to use it because it was amazing.

Seeing the pumpkins had been harvested and coming across (and smelling) these goat’s and sheep while we were walking made me think about the combination of sweet roasted pumpkin and sour goat’s cheese. That’s my kind of sweet and sour, the flavours work so well together and I had seen a recipe for Squash, Carrot & Goat’s Cheese Tartlets in the Ottolenghi Cookbook. The perfect way to show off  The Washer Up’s divine pastry…..

I made one big tart but you could make little individual ones if you are entertaining and have enough tins, it looks a bit more special. But I love the rustic look of a whole tart on the table it is more generous and informal.

The pumpkin is roasted before it is put in the tart which really brings out the natural sweetness. In this recipe there is a carrot relish which is spread over the base of the tart before adding the pumpkin and goat’s cheese. To save time you could leave this out but it does add another layer of tart sweetness that takes it to another level.

Pumpkin, Carrot & Goat’s Cheese Tart

Serves 4-6, vegetarian. Adapted from Ottolenghi The Cookbook

For the pastry: Makes enough for 2 x 9 or 10 inch tarts. From an Austrian recipe

  • 300 gr plain flour plus extra for dusting
  • 150 gr butter
  • 80 gr curd cheese
  • 2 egg yolks
  • a pinch of salt

Put all the ingredients in the bowl of a food processor and blend until a ball of dough forms. Cut in half, make into two flat discs, wrap in cling film and refrigerate for at least an hour.

For the Tart Filling:

Fills 1 x 9 or 10 inch tart

  • about 500 gr, pumpkin or squash, cut into 2cm cubes (unpeeled)
  • 2 tbsp olive oil
  • salt & black pepper
  • a pinch of chilli flakes
  • fresh thyme leaves
  • 1 tsp mustard seeds
  • 180 gr peeled & coursely grated carrots
  • 1 leek, halved lengthways, rinsed & finely sliced
  • 35 gr brown sugar
  • 30 ml white wine vinegar
  • 50 ml orange juice
  • 150 gr goat’s cheese
  • 2 large eggs
  • 120 ml goat’s milk (you can use cow’s milk or cream)
  • fresh thyme leaves
  •  40 gr manchego/parmesan, finely grated
  • salt & black pepper

While the pastry is chilling preheat the oven to 190 C. Prepare the pumpkin and place the cubes on a baking tray lined with baking paper. Drizzle with 1 tbsp olive oil, sprinkle over the chilli flakes and thyme leaves and season with salt & pepper. Toss everything together with your hands and spread them out again on the tray. Roast for 2o-30 minutes or until the pumpkin is soft. Leave to cool

While the squash is cooking, heat 1 tbsp olive oil in a large pan over a medium heat and add the mustard seeds. When they start to pop add in the grated carrots and leek and cook, stirring for 10 minutes. Then stir in the sugar, vinegar and orange juice, bring to the boil then reduce the heat to a low simmer. Cook for 20 minutes, stirring occasionally until almost all the liquid has evaporated. Leave to cool.

When the pumpkin is cooked leave the oven on at 190 C. Flour you work surface and rolling-pin and roll out one of the pastry discs to about 3 or 4 mm thick. Butter/oil and flour the inside of your tart tin and tip out the excess flour.

Flour your rolling-pin and lift the pastry on the rolling-pin and place it over the tart tin. Push the pastry down into the tin making sure you don’t stretch it. Leave the excess pastry hanging over the edge. Dock the base of the pastry all over with a fork and place a square of greaseproof paper on top of the pastry case and push it down. Fill with baking beans and bake for about 20 minutes.

Remove the greaseproof and  baking beans and return to the oven for 10 minutes until the pastry is slightly golden. Remove from the oven and leave to cool slightly. With a sharp knife held flat against the tart tin, slice off the excess pastry.

In a bowl whisk together the eggs, milk, thyme, grated cheese, salt & black pepper. Spread an even layer of the carrot relish on the base of the tart. Top with an even layer of the pumpkin and then tear/crumble over the goat’s cheese.

Pour over the egg/milk mixture and carefully place in the oven. Cook for 25-30 minutes until set and golden on top.

Leave to cool slightly before serving warm or at room temperature with a rocket or watercress salad.

The pastry is crumbly, short and full of flavour and the filling is perfectly luxurious, definitely worth the effort..

Things That Made Me Smile Today…………..

Rufus enjoying himself in his favourite spot..

We saw a dog behaviourist for the first time yesterday to try to resolve his separation issues. Rufus does not like to be left on his own, he has severe separation anxiety so he barks constantly when we leave him and gets very stressed. Talking to Nando from In the Doghouse yesterday reassured me that his problems can be worked on and there are things we can do.

So over the next few months we will both (me & Rufus) be learning to manage our stress levels and hopefully move towards stopping him barking when we are not here. There’s a lot of changes to be made but I’m optimistic!!

Have a great day!

28 Responses to “Pumpkin, Carrot and Goat’s Cheese Tart”

  1. tony ward September 28, 2011 at 2:50 pm #

    This looks DE VINE (‘scuse the pun). This perfect for our summer evenings when the wine is flowing and I won’t (don’t?) feel like cooking. I’ll make on tomorrow for the weekend and also one for the freezer, thats my attempt at domesticity !!
    Fufi looks great, if a little neurotic, bless him.
    xx

  2. Rufus' Food and Spirits Guide September 28, 2011 at 4:03 pm #

    I was trying to read but kept drooling over the pictures and going too fast, then there was Rufus! What great shots. He’s quite the fun looking dog. The tart looks just amazing too.

  3. chicaandaluza September 28, 2011 at 4:35 pm #

    What an amazing recipe – all those wonderful flavours going on. I can only imagine how good the pastry with the curd cheese was! Poor little Rufus – if I was closer I´d have to kidnap him and move him in with Luna and Alfi. Seriously though, it sounds as though you are doing the right thing and he´ll soon be calm and happy. Do you only have one dog? I know that it´s easier for us leaving our two as they just enterain each other all day of we have to go out!

    • foodblogandthedog September 28, 2011 at 6:10 pm #

      Yes we only have Rufus but as we only have a roof terrace and no land I am a bit reluctant to get another one, It sounds a bit like double trouble!!

  4. Kelli @ The Corner Kitchen September 28, 2011 at 4:41 pm #

    Pumpkin & goat cheese….what a great combination. This tart looks amazing!

  5. Kelly September 28, 2011 at 4:41 pm #

    This looks incredible, such a great Fall recipe!🙂

  6. Jill @ MadAboutMacarons September 28, 2011 at 4:43 pm #

    Natalie, love how your inspiration created this gorgeous looking tart. Wonderful combination of flavours and lovely photos that certainly make us smile!

  7. Tes September 28, 2011 at 5:24 pm #

    I love the pictures of the pumpkin. We used to have something like that around our home in winter🙂

  8. Mandy Vellacott September 28, 2011 at 5:25 pm #

    Another one to try soon!! You are keeping me going in vegetarian inspiration.

    Hope poor old Rufus gets sorted – bless him!! x

  9. The Travelling Chopsticks September 28, 2011 at 5:39 pm #

    First of all – i have fallen in love with Rufus! YOu are more then welcome to ship him over to Mexico if you need a break🙂 and secondly, I love the combination of flavours for this tart – so much more interesting that the goats cheese and caramalised onions you seem to get everywhere the minute you want a vegetarian option! will be bookmarking this🙂

  10. pearlandpine September 28, 2011 at 7:21 pm #

    Sounds fantastic! I love that you roast the pumpkin and I am definitely sold on trying that fantastic dough recipe. Sweet puppy pics too🙂

  11. Savorique September 28, 2011 at 7:21 pm #

    Another healthy yet tasty recipe! Cheese from goat is my favorite and the healthiest kind in the cheese family.

  12. thefooddoctor September 28, 2011 at 9:46 pm #

    good luck with rufus and the separation anxiety..I really hope it works out..
    I am truly in love with your styling and photography Natalie..you inspire me🙂

  13. Tanvi September 28, 2011 at 9:58 pm #

    The tart looks so gooey & delicious..goat cheese sounds so fantastic to top it up.

  14. thebigfatnoodle September 28, 2011 at 10:12 pm #

    That looks really nice. Even my husband said so peering over my shoulder and he’s a big meat eater! Love the pictures of the dog too🙂

  15. ceciliag September 28, 2011 at 11:07 pm #

    How has it taken me so long to find your blog?.. i make quiches and tarts often with all the veg i have and still have so i shall try your pastry recipe!

  16. Mission Delectable September 29, 2011 at 2:30 am #

    This looks amazing! Goat cheese is one of my favorite things, and I bet it would be amazing with pumpkin. Yum. Rufus is so cute – great pictures of him!!

  17. Divya September 29, 2011 at 3:26 am #

    Looks like the perfect way to use this season’s harvest. Delish!

  18. happywhennothungry September 29, 2011 at 4:05 am #

    Your pumpkins are beautiful!! Love your photos and this tart looks amazing!

  19. alyssa September 29, 2011 at 11:53 am #

    I am jealous of your access to so many beautiful pumpkins! Your tart is so pretty, it would be perfect for a fall lunch/brunch. I’m wondering if I could subsitute another kind of cheese (try as I may, I just don’t like goat cheese.) Great post!

    • foodblogandthedog September 29, 2011 at 12:44 pm #

      Do you like Feta? That would be lovely too. You need someting quite sharp/sour to balance the sweet pumpkin.

  20. Cooking through the seasons September 29, 2011 at 12:35 pm #

    Love, love love. your garden is serving you well.
    Take care,

  21. Elyse @The Cultural Dish September 29, 2011 at 4:06 pm #

    I have been on such a goat cheese kick lately… I don’t even know why but I love it! I have never had something like this before though and looks delicious! Adorable dog by the way!🙂

  22. Suzi September 29, 2011 at 7:44 pm #

    Looks absolutely delicious. Love your photos too!!

  23. Susan September 30, 2011 at 3:31 pm #

    I am making a yogurt cheese today and am thinking that it could be used in this recipe – it is spiced with chives and thyme … the carrot relish is areally interesting addition to this tart! Great recipe!

    • foodblogandthedog September 30, 2011 at 4:13 pm #

      Your herby yoghurt cheese would be pefect in this, it has that sourness you need with the squash, let me know if you try!!

  24. Beth Michelle October 1, 2011 at 3:11 pm #

    I always love your photos🙂
    This looks amazing. 2 of my most favorite things in one dish….goat cheese and pumpkin. I have never paired the two together and maybe it is about time I start!

  25. Lori October 5, 2011 at 3:24 am #

    Similar situation here… before with our dog. Once we became the alpha, she relaxed and became a completely different dog, relaxed and calm, in like 24 hours. Hang in there you will get through it.

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