I always have big plans to post a bunch of Thanksgiving recipes and then well I just get cooking and Thanksgiving ing and I ran out of time to write up the recipes .
Anyway, here is a recipe I developed this fall from what I had in my fridge one Sunday night.
I really love how the pumpkin turns out so sweet and then you have that kick of spiciness from the arugula on top.
This is rustic, so no need to make it perfect or fuss about your crust, you really can’t mess it up.
Ingredients -makes 2 tarts
For the Filling
12 thin slices of kombucha, squash, or local pumpkin. You can also use butternut
1 cup Goats Cheese
1/2 cup Ricotta Cheese
1/2 cup Parmesean
1/2 cup Parsley
2 tbsp fresh Thyme leaves
2 cups Arugula
Pinch chili flakes
Drizzle olive oil
Sea salt and pepper
Drizzle Balsamic
For the Dough
1/4 cup Greek Yoghurt
1/4 cup ice water
1 cup flour
1/3 cup cornmeal
1/2 tsp salt
1tbsp fresh Thyme leaves
1/2 cup cold butter ( frozen is best )
Method for the Dough:
Stir the greek yoghurt and ice water together in a small bowl.
Put the flour, cornmeal, Thyme and salt in a mixing bowl and stir with a whisk.
Grate the cold butter straight into the flower. I use a box grader for this. Gently work it in with your fingers until the mixture resembles very coarse breadcrumbs.
Add the Greek yogurt mixture all at once to the dry ingredients, with a fork. Your dough will form a loose ball and will probably seem too moist, but just mix it together gently and separate it into two even disks. Use some flour on your fingers to keep it from sticking.
Wrap in plastic wrap and place in the fridge for at least two hours.
To make the tart.
In a medium bowl, mixed together the goats cheese, ricotta and parsley a good pinch of salt and pepper.
Roll out the pastry into two round shapes about a quarter inch thick. They will be the size of large dinner plates .
Spread the goat cheese mixture on top, leaving about a 2 inch border of pastry around the edge.
Arrange the pumpkin slices on top of the goats cheese and then folded over the sides of the pastry to form a rustic, round tart. Sprinkle the Parmesean Cheese.
Drizzle with olive oil and a little sprinkle of red pepper flakes.
Bake in a preheated oven at 375° for about 20 to 25 mins . The tart should be golden brown and the pumpkin soft to the touch.
Remove from the oven and allow to cool and then top with the fresh arugula…and maybe a little drizzle of balsamic vinegar
This is wonderful served as an appetizer for any meal!
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