- TM 5
Ingredients
Shortcrust Pastry
- 100 g Butter, cut into pieces (plus extra for greasing)
- 200 g plain flour
- 1/2 tsp salt
- 60 g water, chilled
Pumpkin Filling
- 3 tbsp olive oil
- 250 g pumpkin, cut into 1cm dice
- 1 clove garlic
- 100 g red onion, cut into thin wedges
- 6 sprigs Thyme, leaves only (plus extra for garnish)
- 4 eggs
- 150 g pouring (whipping) cream
- 2 pinches Nutmeg
- 1/2 tsp salt
- Freshly ground black pepper
- 100 g goats cheese, cut into 1cm pieces
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grease a rectangular fluted tart tin (35cm x 13cm) or 20cm round tart tin. Preheat oven to 180C (fan forced).
2. Place butter, flour, salt and water in mixing bowl and mix 20 sec/speed 4.
3. Transfer pastry onto ThermoMat or floured surface. Bring pastry together and form into a round disc. Place in the fridge for 30 minutes.
4. Remove pastry dough and roll out between two sheets of baking paper to 5mm thickness in the shape of your tin. Line the tin with the pastry. Line the pastry shell with baking paper and baking beans and blind bake 15 minutes. Remove baking paper and beans and continue baking for 10 minutes or until golden. Remove tart shell from oven.
1. To make the filling, drizzle a baking tray with 1 tablespoon of olive oil. Place diced pumpkin on the tray and roast for 15 minutes (180C). Turn pumpkin and roast for another 15 minutes until golden. Remove from oven and set aside in a bowl.
2. Place garlic in mixing bowl and chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.
3. Add 2 tablespoons olive oil, red onion wedges and thyme leaves and cook 6 min/100C/reverse/stirring speed. Remove and add to roasted pumpkin.
4. Place eggs, cream, nutmeg, salt and pepper in mixing bowl and mix 15 sec/speed 3.
5. Evenly place goat’s cheese, pumpkin and onion mixture over the base of the cooked pastry shell. Pour over egg mixture and bake 25 minutes (180C) or until set and golden.
6. Allow to cool slightly, garnish with extra thyme and serve.
Shortcrust Pastry
Pumpkin Filling
Tip
Pastry suitable to freeze.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very easy simple ingredients tasty dish
loved it
This was very easy didn't have goats so used feta and threw in some pine nuts . Winner will be making it again for sure saved in my favorites. 👌
Used a 20cm round tart tin, lined the removable base with baking paper, no fresh thyme so used dried, and WOW - AWESOME!!
Will be making this again for sure.
Served it with a simple spinach, rocket, diced beetroot (yes, tinned), feta salad with a caramelised balsamic glaze (made in Thermie), and this was restaurant quality.
Oh so delicious! I used feta instead of Goat's Cheese and it was fantastic! Thank you for this beautiful recipe!
Very yummy... Have made a few times and always pleases
3.5/4 Stars - it was a lovely tart but not sure if we will cook this again? The pastry came out really nice and was quite easy, but the filling took a little longer to cook through. The filling wasn't quite our taste I think, although everyone ate it
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