Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Main Dishes => Topic started by: CreamPuff63 on May 29, 2012, 10:44:52 am
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A delicious tart converted from my friend Jane’s recipe. We enjoyed this immensely when she made it for our girls weekend.
Serves 6
Pastry:
160g Plain Flour
75g chilled unsalted butter
pinch of salt
4 tablespoons sparkling mineral water
Kumara & Pancetta Filling:
250g kumara, peeled and sliced nearly 1cm wide, and then halved
4 large eggs
65g thickened cream (the runny sort)
60g milk
2 tablespoons gruyere cheese, grated
pinch of nutmeg
5 flat pancetta slices, rind removed, cut into 1cm strips
caramelised onion (optional)
˝ cup spinach or wild rocket leaves
Method:
1. Add flour, butter, salt to TM bowl and whiz 3 Seconds, Speed 7. Add water and Knead, 1 min. Shape into a rectangular blob and wrap in cling wrap and chill in fridge for 1 hour.
2. Add 500g water to TM bowl, and in the steaming basket add the kumara with some cooking salt 20 Minutes, Varoma, Speed 1. Drain & cool. (No need to wash jug)
3. Pre-heat oven to 180oC and line a 20cm loose bottomed tart tin. Roll pastry out on floured surface to about 5mm thick. Trim excess. Prick base with a fork. Blind bake for 10mins, then remove paper and weights, bake further 5-10ish minutes or until golden and dry.
4. Increase oven temp to 190oC. Place eggs, cream, milk into TM jug 3 Seconds, Speed 5. Add cheese and nutmeg 5 Seconds, Speed 2, Reverse. Season to taste.
5. Arrange pancetta strips, caramelised onion (optional), spinach, and kumara in pastry case. Pour over filling and bake 30-40 minutes until set. Serve warm.
Tips:
Thinly sliced baby zucchini can be used instead of the spinach or rocket, and you can “play around with it and it seems to work”.
Caramelised Onion recipe here: http://www.superkitchenmachine.com/2009/3646/thermomix-onion-recipe.html
members' comments
JulieO - It's a little 'rustic' looking as I found my pastry shrunk here and there but that added to its charm.
I used Amanda's Caramelised Onion recipe as I've made Helene's before and wasn't too keen.
I fried off the pancetta strips in a dry non-stick frypan before using in the tart and used zucchini instead of spinach as I had one in the fridge. I used aged cheddar instead of the Gruyere.
After baking, I had a small slice not long after coming out of the oven and I must admit at first I wasn't sure if I liked it or not but after allowing it to cool down to room temp and then trying it again, all the flavours had settled down and I thought it was really good, both of us did. I will make it again. Also, I used a 26cm tart tin, it all wouldn't have fitted into my 20cm tin.
JD - We loved this tart too CP. I used prosciutto because that was all I could get at Foodland, tasty cheddar instead of gruyere, added some caramelised garlic to some caramelised onion I had in the fridge and it was very tasty.
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Love the name and love the look of this tart CP - hope you had a great weekend with the girls.
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You certainly have a way with words CP as I thought I just gotta read this recipe :D :D :D :D
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Cp, love the look of this Tart. Will have to make it. Thanks.
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CP, i have everything to make this,
Thanks.
Robyn
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Woo hoo! Let me know how you like it :D
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Delicious looking tart CP. On my list :)
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I was getting excited for a tic there JO I thought you may have a photo of yours :'( (hope you make it soon :D)
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Thanks CP. I will certainly be making this one.
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This is on the 'when I get home list'.
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I was getting excited for a tic there JO I thought you may have a photo of yours :'( (hope you make it soon :D)
It's on the menu for sometime this week CP. :D
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I made this earlier today. It's a little 'rustic' looking as I found my pastry shrunk here and there, but that added to its charm.
I used Amanda's Caramelised Onion recipe as I've made Helene's before and wasn't too keen.
I fried off the pancetta strips in a dry non-stick frypan before using in the tart and used zucchini instead of spinach as I had one in the fridge.
After baking, I had a small slice not long after coming out of the oven and I must admit at first I wasn't sure if I liked it or not, but after allowing it to cool down to room temp and then trying it again, all the flavours had settled down and i thought it was really good, both of us did.
I will make it again. :D
Also, I used a 26cm tart tin, it all wouldn't have fitted into my 20cm tin. :)
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Stunning JulieO :) I love the rustic look as it makes the food more appealing ;)
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Thank you Cornish :D
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oh yum JO - glad you like it. It looks so different to mine, so I went back to have a look at my pic and think I need to get a better photographer :D
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Not at all CP, I was thinking mine didn't look as good as yours! :D My sweet potato was more prominent because there were lots of onions and zucchini underneath. If I had a smaller but deeper tin then they wouldn't stick out as much. ;D
I think this tart would be perfect as part of a serve yourself table because you wouldn't have to worry about it getting cold as it tastes better cooler anyway, plus the slices don't fall apart when lifted with hands. It's a good recipe. :D
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Thanks JO :D I'll let my friend Jane know that her tart is getting the thumbs up here - she'll be tickled pink
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We loved this tart too CP. I used proscuitto because that was all I could get at Foodland, tasty cheddar instead of gruyere, added some caramelised garlic to some caramelised onion I had in the fridge and it was very tasty.
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That looks great Judy. Looks like it fitted well in that long tart tin. Will remember that next time.
Forgot to say that I too used aged cheddar instead of the Gruyere as when I opened the packet it really smelled bad and I couldn't face using it. I'm not sure if it's supposed to be a smelly cheese as I haven't had it before, but I wasn't taking a risk. :P
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There's a little bit of the eggy mixture that wouldn't fit into the tin Julie but I'll add some more eggs to it tomorrow and have scrambled eggs or an omelet or something to use it up.
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Thanks for that Judy, yes I'm sure you'll have no trouble using it up. :D
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looks lovely JD, glad you enjoyed it. In the original recipe the spinach was put in after the sweet potato but I found that it was best to put it in first as the potato holds it down and then I poked around for a abit of spinach to come closer to the top. I will probably make this again this week.