Autumnal Veg and Pork Tart
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
1
- Ingredients
- 1 Tbsp butter (softened)
- ⅔ cup smoked Bacon (thinly sliced)
- vegetable oil
- 2 Red onions (thinly sliced)
- 5 cups Pumpkin (e. g. Muscade de Provence, Hokkaido, peeled and cut into wedges)
- ⅜ cup vegetable stock
- 3 large eggs
- ⅔ cup Crème fraiche
- 3 Tbsps Parmesan (grated)
- ⅔ cup heavy cream
- Nutmeg
- 1 tsp thyme
- 11 ozs frozen Puff pastry (defrosted overnight in fridge)
Preparation steps
1.
Preheat the oven to 180°C (160° fan) | 350F | gas 4 and grease a pie dish with butter.
2.
Fry the bacon in 1 tbsp oil. Add the onions and the pumpkin. Fry for a few minutes and then add the stock. Braise for around 5-10 min until the liquid has fully evaporated. Season with salt and ground black pepper, remove from the heat and leave to cool.
3.
Mix together the eggs, crème fraîche, Parmesan and the cream. Season with salt, ground black pepper, nutmeg and thyme.
4.
Roll the pastry out on a floured work surface and place in the prepared pie dish. Create an edge all the way round and spread the pumpkin mixture on top. Pour the egg mixture over it, spread evenly and bake for 35-40 min. Remove from the oven and serve in slices.
