Binnorie Dairy - Fine Cheeses

Show Me How Chef
Steve Nelson

Ph: 02 9836 2220
Mob: 0433 057 900

(Makes 20 small tartlets)


Short Pastry
  • 300g Plain Flour
  • 150g Butter – Diced into 1cm cubes
  • ½ Tsp Salt
  • 75g Water
  • Filling
  • ½ Jap Pumpkin – peeled, seeded, 1cm diced
  • 5 Cloves Garlic
  • ½ Tsp Ground Cumin
  • Sea salt flakes & black pepper
  • 2 Tbs Olive Oil
  • 1 Tbs Chopped Fresh Oregano
  • 12 Kalamata Olives – de-seeded & diced
  • 100g Binnorie Herb & Garlic Fromage
  • ¼ Bunch Flat Leaf Parsley – chopped

  • Roast Pumpkin & Olive Tarts With Binnorie Herb & Garlic Fromage


    Short Pastry
  • Sift the flour & salt into a bowl. Add the butter and rub between your fingers until it resembles breadcrumbs and there are no lumps of butter.
  • Make a well in the centre and add the water. Gradually work the crumbs into the water, when the dough starts to form transfer it to the bench & knead for just a fewseconds until it is even & smooth.
  • It is important not to over-knead the dough as this will cause it to shrink and become tough during baking.

  • Wrap the dough in plastic & refrigerate for 1 hour to rest.
  • Pre-heat your oven to 180۫c.
  • On a floured bench, place your dough and flour the top. Roll the dough out to 3mm thick.
  • Cut out to 5mm larger than you need, place the round into flan moulds, place baking paper onto the pastry and fill with baking beads or raw rice.
  • Bake for 12 minutes, remove paper & beads & return to oven for 2 minutes.
  • The pastry should look dry throughout.
  • Filling
  • Pre-heat oven to 180۫c.
  • Place the pumpkin, garlic cloves, ground cumin, salt, pepper & oil in a bowl. Toss to combine then spread out on a baking tray. Bake for 15 minutes.
  • Remove for oven pull out the garlic, remove the skin & chop. Add back to the pumpkin with the oregano & olives.
  • Fill the pastry cases, top with Binnorie Herb & Garlic Fromage Fraiche and reheat for 5 minutes in the oven. Sprinkle with chopped parsley & serve.