A few years ago a great friend of my wifes, (now a great friend of mine, hi Erin). Bought over some truely wonderful pumkin tarts. I fell in love with them.
According to my research. The recipe was handed down to her (Erin) by her Aunt. Her Aunt I'm told, was a pretty good cook herself. It is not clear however where she (Her Aunt) got the recipe from. I am told that it's possible she came up with it herself. I will continue to research the origins if this recipe. If only for the fact that I want to thank the creator for such a taste sensation.... This tart recipe is a very speical one. If you take the time to make this, you will be amazed by the delicate yet rich flavors. For all people opposed to meat, Erin tells me that red capsicum makes a good subsitute to bacon. Also Erin suggests the use of herbs to add a new taste dimension.
The following is a direct transcript from the compositional works in progress that form part of a cook book that I one day intend to publish.
Ingredients:
4 rashers of bacon chopped.
1 onion, finely chopped.
1/2 cup of mashed pumkin.
1 cup of smoked cheese. (Cheddar or the like. Not a hard cheese).
3 eggs.
1/4 cup of milk.
Puff pastry.
Method:
Fry bacon and onion, when the onion has become soft combine with other ingredients. Spoon mixture into puff patry lined muffin tins. Bake at 240C for 15 minutes, then turn down to 180C and cook for a further 10 minutes. Serve warm.
Thanks Erin. I've never known such a tart.
1 comment:
Hey Brock,
I love those tarts!
I have a tart recipe for you:
Leek & Sweet Potato Tarts:
2 Leeks chopped
1 Sweet Potato finely chopped (375g)
3 sheets Puff pastry
1 cup of cream
1/2 cup grated cheese
1 tbsp seed mustard
1 tbsp butter
1 or 2 cloves garlic
4 eggs
Pre-heat oven to 190c. Chop up the leeks and sweet potato, put them in a frying pan along with a bit of oil, the butter and the garlic, cook until soft. While that is cooking, whisk together the eggs, cream, mustard, cheese and add salt and pepper to taste, if you want. When the leek and sweet potato is cooked take it off the heat and let it cool for about 10 minutes. Cut each pastry sheet into four equal squares and shove them into your muffin tray. Don't forget to lightly oil your muffin tray first. Then mix the leek and sweet potato in with the egg mixture, then spoon equal amounts of the combined mixture into the pastry lined muffin tray. Cook in your pre-heated oven for approx 20 minutes. You'll know they are cooked if you give one of them a little prod with your finger and it springs back. Enjoy!
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