This is an open tart as I prefer less pastry, and I made the pastry as thin as I could.
I wanted to do something different with roast pumpkin and potatoes, and so I topped them with a parmesan and prosciutto crumble, mixed with parsley.
Preparation Time: 45 minutes plus 30 minutes in fridge
Cooking Time: 60 minutes
Makes: 4 servings
Ingredients For the broccolini tart 135 g plain flour
65 g butter, chopped
1 - 2 tbsp cold water
2 short cut bacon, chopped
35 g cheese, grated
¾ - 1 bunch broccolini, ends cut off
75 ml whipping cream
For the roast vegetables 500 g pumpkin - I used butternut, peeled and chopped
500 g potatoes, peeled and chopped
1 tsp wholegrain mustard
¼ cup olive oil
1 - 2 slices prosciutto, chopped
1 garlic clove, crushed
1 slice thick bread (for croutons), cut into squares
¼ cup parmesan, grated
1 tbsp parsley, chopped finely
Method For the broccolini tart
Cut the broccolini in half and microwave the stalks for about 2 minutes.
Mix the flour and butter until the mixture is like breadcrumbs.
Gradually add the water (you may not need it all) until the mixture can form into a ball.
In a cake tin, or anything preferably with a removable base, (about 11 x 30 cm or equivalent) put some baking paper and spread the dough over this.
I made it as thin as possible and did not use quite all of the pastry.
Put it in the fridge for about 30 minutes.
Meanwhile cook the bacon pieces for about 5 - 10 minutes.
Preheat the oven to 200°/180° fan forced.
Line the pastry with more baking paper and weights or some rice, and bake for 15 minutes.
Take out the weights and the top baking paper, and bake for another 5 minutes or until it is starting to go golden.
Reduce the oven temperature to 160°/140° fan forced.
Take out of the oven and put the tin on a baking tray as it will be easier to handle, and put half the bacon and half the cheese over the pastry.
Spread the broccolini on top.
Mix the eggs and the cream together in a bowl and pour over the broccolini.
Sprinkle with the remaining bacon and cheese
Bake for about 25 minutes or until just set.
For the roast vegetables
Preheat the oven to 200°/180° fan forced. I used both ovens to cook this but you could work it so that you only use one oven.
Line a baking tray with baking paper and put the pumpkin and potato pieces in a bowl.
Add the mustard and 1 tbsp oil, and mix to coat the vegetables.
Put in a single layer on the prepared tray and add some salt and pepper.
Bake for 40 to 50 minutes or until the vegetables are brown and cooked.
While these are cooking, heat a bit of oil and add the prosciutto pieces and cook for about 10 minutes or until they are brown. Remove from the pan.
In the same pan, add the bread, and cook, stirring until it becomes crispy.
Add the garlic and cook for about a minute.
Transfer this to a bowl and combine the parmesan, prosciutto and parsley.
Place a piece of the tart on to a plate and and add the roast vegetables
Then top the roast vegetables with the parmesan and prosciutto crumble for a different slant to roast vegetables!