Broccolini and Bacon Tart with Roast Veggies and Prosciutto Crumble

Broccolini and Bacon Tart with Roast Veggies and Prosciutto Crumble

Posted 2016-05-20 by finyfollow
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

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
3 eggs
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

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 [link 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!

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