{"id":982,"date":"2012-10-10T14:13:33","date_gmt":"2012-10-10T03:13:33","guid":{"rendered":"http:\/\/www.vinocotto.com.au\/wpblog\/?p=982"},"modified":"2020-07-08T22:48:20","modified_gmt":"2020-07-08T12:48:20","slug":"vino-cotto-roasted-pumpkin-and-goats-curd-tart","status":"publish","type":"post","link":"https:\/\/vinocotto.com.au\/main\/recipes\/vino-cotto-roasted-pumpkin-and-goats-curd-tart\/","title":{"rendered":"Vino Cotto Roasted Pumpkin and Goats Curd Tart"},"content":{"rendered":"

Vino Cotto Roasted Pumpkin and Goats Curd Tart<\/span><\/strong>\"VinCotto<\/a><\/p>\n

\u00a0<\/p>\n

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.<\/p>\n

Ingredients<\/span><\/strong>
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\u2019s curd, crumbled
2 tbsp Vino Cotto, extra for garnish
milk, glazing<\/p>\n

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<\/p>\n

Method<\/span> <\/strong><\/p>\n

To make puff pastry:<\/em>\"puff<\/a>
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.<\/p>\n

Prepare filling:
<\/em>
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.<\/p>\n

Roll out pastry on a floured surface to 5mm thickness into preferred
shape. Place on lined baking tray and refrigerate for 30minutes.\"VinCotto<\/a>
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.\u00a0Roll 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.<\/p>\n

Enjoy!
* Ensure you line the baking tray as the Vino Cotto will burn.<\/p>\n

Buy the Vino Cotto you need for this recipe online. Click here.<\/a><\/p>\n\n","protected":false},"excerpt":{"rendered":"

Vino Cotto Roasted Pumpkin and Goats Curd Tart \u00a0 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. Ingredients850g pumpkin, cut into wedges, peeled […]<\/p>\n","protected":false},"author":2,"featured_media":989,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43,46],"tags":[263,262,4,261,15],"class_list":["post-982","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-salads-sides","tag-puff-pastry-for-tart","tag-pumpkin-and-goats-curd-tart","tag-vincotto","tag-vincotto-roasted-pumpkin","tag-vinocotto","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"yoast_head":"\nVino Cotto Roasted Pumpkin and Goats Curd Tart - IL Baronello<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/vinocotto.com.au\/main\/recipes\/vino-cotto-roasted-pumpkin-and-goats-curd-tart\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vino Cotto Roasted Pumpkin and Goats Curd Tart - IL Baronello\" \/>\n<meta property=\"og:description\" content=\"Vino Cotto Roasted Pumpkin and Goats Curd Tart \u00a0 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. 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