Vino Cotto Roasted Pumpkin and Goats Curd Tart

Vino Cotto Roasted Pumpkin and Goats Curd TartVinCotto Roasted Pumpkin and Goats Curd Tart_3


A warm tart that is delicious served with a salad for lunch or a treat for a summer picnic.
The Parmesan and fennel flavoured rough puff pastry combines beautifully with sweetness of the roasted Vino Cotto pumpkin and creamy goats cured.

850g pumpkin, cut into wedges, peeled and seeded,
50ml olive oil, plus extra
thyme springs, plus extra
3 leeks, white part only, washed, thinly sliced
120ml white wine
120gm goat’s curd, crumbled
2 tbsp Vino Cotto, extra for garnish
milk, glazing

For puff pastry (or use bought puff pastry):
250gm plain flour
40gm Parmesan, finely grated
1 tbsp thyme leaves, fresh or dry 2 tsp fennel seeds, crushed
180gm cold butter, coarsely chopped
100ml iced water


To make puff pastry:puff pastry fold for VinCotto pumpkin tart
In a bowl, add the sift flour, Parmesan, thyme leaves, fennel seeds and pinch of salt. Mix to combine. Add butter and rub into flour until it resembles coarse crumbs.Make a well in the centre and add iced water. Slowly mix in flour from the sides with a fork until a dough forms, then knead by hand until dough is elastic on a lightly floured work surface. Alternatively, mix dough in a food processor.
Roll out into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
Lightly flour work surface and roll out to a rectangle 1.4cm thick. Fold shortest ends to meet in centre and then fold in half again like a book. Cover and refrigerate for 20 minutes. Repeat twice.

Prepare filling:

In the meantime, preheat oven to 200C degrees.
Place pumpkin on a tray lined with baking paper and scatter thyme and drizzle with oil and season to taste*. Roast until almost tender about 15-20minutes, then drizzle with Vino Cotto and cook for a further 5 minutes. Set aside to cool.
Lower oven temperature to 180C degrees.
Prepare leeks by heating olive oil in a large frying pan and fry leeks until tender (10-12 minutes). Add wine, stir occasionally until wine evaporates, and season to taste. Set aside to cool.

Roll out pastry on a floured surface to 5mm thickness into preferred
shape. Place on lined baking tray and refrigerate for 30minutes.VinCotto Pumpkin and Goats Curd Tart_1
Score a 1cm border around pastry and prick the insides of tart with a fork.
Spread leek mixture, place pumpkin on leeks, crumble over goats curd, season to taste. Roll pastry edge in to contain filling.
Brush edges with milk and bake until golden (25-30minutes) and pastry is cooked.
Just prior to serving, scatter with extra thyme and drizzle with a little of Vino Cotto. Let tart cool down slightly prior to cutting.

* Ensure you line the baking tray as the Vino Cotto will burn.

Buy the Vino Cotto you need for this recipe online. Click here.