Winter Vegetable Tart with 2021 Fiano

Oliver’s Taranga cooking series – Episode 5

This months recipe for our Oliver’s Taranga cooking series is a Winter Vegetable Tart accompanied by the 2021 Fiano. The winter tart is a great dish to share with friends for lunch. You can pre-make, heat up and serve with a simple green salad, allowing more time for socialising and enjoying our most popular white the 2021 Fiano.

2021 Fiano – click here to fill your cart >

Recipe

Winter Vegetable Tart

INGREDIENTS

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. 

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.

 

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