This winter vegetable tart makes the most of seasonal vegetables and buttery pastry to produce a comfort food dish that looks great and tastes amazing, especially with a glass of Fiano.

There’s something about roast vegetables that makes you wonder why you don’t have them all the time, they are so tasty. So it’s great to find another dish that brings them to the fore. And we hear you, making pastry from scratch feels like a lot of work, but trust us, it tastes so good! Although saying that, if you want to use frozen pastry, there’ll be no judgement here 🙂

This is also a great recipe to make ahead to take to a picnic, a friend’s house, even as a gift for some new parents or someone under the weather maybe, we have no doubt they’ll apprecaite it!

So give it a try and tag us on @oliverstaranga, we’d love to know how you like it…

Corrina, Brioni, Sam and the OT crew

Recipe

Winter Vegetable Tart

Pastry

• 115ml sour cream
• 280g plain flour
• 225g unsalted butter chilled

Filling

• 5 medium beetroot, sliced
• 400g pumpkin, chopped
• 160g goats cheese
• ½ cup caramelised onion
• 4 eggs
• 1 cup cream
• 3/4 clove garlic, crushed
• 10 small Button Mushrooms
• sea salt and ground pepper
• 3 springs of thyme
• 30 cm loose-based tart tin

Serves 6-8

Method

• Work the butter and flour together with your hands. Add sour cream once your dough has formed, wrap in glad wrap and chill in the fridge for at least an hour. 
• Roast pumpkin and beetroot at 180°C until soft. Roast mushrooms with a few nobs of butter and sprigs of thyme, approx. 20mins. 
• After the dough has been sitting in the fridge for an hour, remove it and let it sit for 5-10 minutes at room temperature before rolling out. Sprinkle your bench with flour and roll to size. Blind bake 
• Roll the pastry out on a lightly floured bench to a 35cm circle and line the tin. Prick the base with a fork then chill until firm. Bake blind for 15 minutes. Reduce the oven to 150°C fan bake.
• Remove the beans and paper and bake the pastry case for a further 10 minutes until lightly golden. Set aside to cool.
• Whisk eggs and cream together. Season to taste. Arrange pumpkin, beetroot and mushrooms on the tart. Add the caramelised onion over the top of the vegetables. Pour egg mixture and add some goats cheese, reserving some to garnish when serving. Add a few extra sprigs of thyme and bake for 30mins or until golden.