 Pumpkin Tart
Serves 10
750g pumpkin, peeled and cut into 1cm cubes
2 cloves garlic, peeled
2 onions, roughly cut
1 red chilli, finely chopped
olive oil to coat lightly
salt and pepper Filling
125ml Mascarpone cheese
6 eggs, lightly beaten
25g grated parmesan
100ml cream
100ml milk
¼ bunch marjoram, chopped
¼ bunch thyme, leaves picked and chopped
¼ bunch parsley, chopped
¼ bunch chives, finely chopped
salt and pepper
pinch of nutmeg
25g grated Parmesan cheese for the topping
100g semi-dried tomatoes, roughly chopped - optional Parmesan pastry – for small tart tins – 60 grams per tin
480g cold butter, cut into small cubes
600g flour, sieved
1 cup grated parmesan
4 eggs, lightly beaten Preheat oven to 200°C for the pastry.
Place pumpkin, onions, chilli and garlic into oven tray and drizzle with olive oil, season well and bake for 20 minutes or until golden and softened. Remove from oven and allow to cool. To make the Parmesan pastry, rub butter into flour and grated parmesan until fine and crumbly. Add beaten eggs and mix gently until combined. Knead very lightly and rest in the fridge for 30 minutes.
Alternatively place the butter, flour and parmesan into the food processor and pulse until resembling fine bread crumbs, add eggs and pulse until combined and coming away from the sides of the bowl. Remove and form into a ball, cover and refrigerate to rest for 30 minutes as above. Roll out pastry and line tart tins and dock – that is prick with the pastry docker or a fork to avoid the pastry from bubbling, by allowing the steam to escape from the pastry base whilst cooking; return to the fridge for a further 10 minutes of resting. Blind bake at 200°C for 10-12 minutes. Take out and remove the paper and weights, and return to the oven for another 5 minutes. Remove and cool. For the filling, combine the mascarpone, eggs, parmesan, cream and milk, beating well. Add the chopped herbs, salt and pepper and nutmeg. Arrange the pumpkin and garlic in the pastry mould and pour the mascarpone mixture onto the pumpkin. Sprinkle with the freshly grated Parmesan and bake at 180°C for 20 to 25 minutes.
Semi dried tomatoes
10 Roma tomatoes
1 tbsp brown sugar
salt and freshly ground pepper
¼ bunch basil, roughly chopped
¼ bunch parsley, roughly chopped
½ head garlic, cloves crushed but not peeled
olive oil and balsamic vinegar for drizzling
For the semi-dried tomatoes, cut them in half and marinate in the sugar, salt and pepper for a few minutes in a large bowl. Add the herbs and garlic and drizzle well with the oil and vinegar, mixing well to coat everything. Tip out onto a baking tray, turning the tomatoes cut-side up. Bake for 30-40 minutes or until soft but not completely dry. (If you want dried tomatoes, bake at a lower heat - 100°C - for 2-3 hrs or until completely dry.) . | 
