Hazelnut and Pumpkin Tart

As I write this, I am sitting here grabbing a little slice of Winter sun. Inside, beside a window. It may not be the great outdoors, but it’s something. And sitting in the sun is making me think that a picnic would be a good idea. And whilst there is nothing like a picnic somewhere verdant and lush, either just in the backyard or out somewhere adventuring, on a day like today I think the blanket might just blow away. So let’s have an indoor picnic instead, and dream of a new day in Spring, with some flowers out and some birds singing, and just soak up a little bit more of that sun.

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This tart is earthy and sweet and gluten free. The base is crumbly, but deliciously so. Don’t skimp on the fetta, rocket or the dukkah, together they make for a perfect picnic combination of flavour and texture; smooth and sweet pumpkin alongside creamy, tangy fetta, a little spice from the dukkah and freshness from the rocket. Best enjoyed with friends.

Hazelnut and Pumpkin Tart

20cm loose bottomed tart tin, greased with butter

For the filling:

  • 600g pumpkin, sliced into wedges and roasted until tender
  • 3 tablespoons of dukkah for sprinkling
  • 150g ricotta
  • 4 beautiful, organic, free range eggs

For the hazelnut crust:

  • 75g butter, cold and cubed
  • 65g brown rice flour
  • 45g hazelnut meal
  • 2 tablespoons potato flour or cornflour
  • a sprinkling of cold water
  • a pinch of good quality salt

Combine the rice flour, salt and hazelnut meal in a bowl. Add your butter, and use your hands to crumble it all together, until things are looking a little lumpy and pretty well mixed. Sprinkle in some cold water, and give a light knead until a dough forms. You should need around 2 or 3 tablespoons of water. Wrap the dough in cling film and pop it in the fridge for 30 mins to firm up a bit.

Preheat oven to 190 degrees C.

Once the dough has had a rest, use your hands to press the dough into the bottom and up the sides of a well greased tart tin. Yes, no rolling pins required!

In a bowl, whisk together the ricotta and eggs until smooth, along with a good pinch of salt and a crack of pepper.

Pour the ricotta, egg mixture into the tart shell, then place the roasted pumpkin pieces on top. Sprinke with the dukkah, then place in the oven to bake for around 35-40 minutes. It will be ready when the sides of the tart will have puffed and it is slightly golden all over.

This tart is delicious hot out of the oven or at room temperature. Bring it to the table or the picnic rug and top with a handful of wild rocket and a crumbling of goat’s fetta. The base will be delicious and a bit crisp and crumbly, just mop it all up with your fingers and enjoy.

Photos by the amazing Sarah of Love Katie and Sarah

Cherry, rocket and walnut salad

SaladCherryRocket

Believe it or not, it is almost summer down here in Melbourne. How do I know? Certainly not from the weather, but a few days ago and for the first time this season, my organic grocer had cherries! Oh, rejoice! Nothing declares summer to me more than cherries, and as is the tradition in our family I always make a wish when eating the first one of the season.

Cherries often feature on an Australian Christmas table, sometimes atop pavlova or often just piled high in a bowl to be popped one by one as the fancy takes you.

We ate the first of these juicy jewels on their own, with pleasure, but then a whim took me and told me to make a salad. Salads are actually one of my favourite things to eat… and with the addition of cherries even the kids were diving right in.

Light and peppery, crunchy and sweet, this salad is fresh, simple and ticks so many boxes, it’s a world of right.

Cherry, Rocket and Walnut Salad with Goat’s Cheese

serves 2 as a side or 1 for a light meal, perhaps with some bread

rocket

  • 50g walnuts, toasted
  • 100g rocket, rinsed
  • 80g cherries, halved and pitted
  • 50g goats fetta
  • a splash of olive oil and red wine vinegar

Toast your walnuts in an 180 degree C oven for 5 mins, or until golden and fragrant. Allow to cool.

Rinse your rocket and cherries; cut the cherries in half and remove their stones.

Grab your favourite salad bowl. Heap in the rocket, and sprinkle with the walnuts and cherries. Using your fingers, tear up the goats fetta. Give it all a good drizzle with olive oil and red wine vinegar. I like my salad dressings on the tangy side so I give two slurps of vinegar for each of olive oil, but you follow your tastebuds.

Using your hands give everything a good toss and tumble, scooping up a few of the walnuts and cherries to adorn the top…

CherryRocketSalad

yum.