Pumpkin, Bacon & Chevre Tarts

 

I love Meredith Dairy's marinated goat cheese; I think it is simply sensational. Usually there is a jar in the fridge, but I find that there will be left over oil in the jar when the cheese is gone. In Summer, I'll use the oil to make delicious salad dressings, but this year has been so cold that I wanted to use it in something warm. This recipe uses the oil & another cheese from Meredith Dairy. 

I took these delicious little morsels into work - they were consumed within minutes. I love it when my gluten free goodies are enjoyed by wheat eaters.   

 This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.

 

Ingredients

Layered Shortcrust Pastry

250 g Bakers' Magic Gluten free flour

15 g Caster sugar

~1/8 tsp Salt

150 g Butter (melted)

100 - 150 g Butter (cold)

1 Egg

50 g Hot water

 

extra Bakers' Magic Gluten free flour

 

Filling

50 - 75 g Roasted pumpkin

50 g Meredith Dairy marinated goat cheese oil

150 g Meredith Dairy Chevre

1 Egg

100 - 125 g Smokey bacon (good quality = incredible flavour)

30 - 50 g Chopped pecans + some for decoration

A couple of sprigs of Sweet Marjoram 

 

Method

Pastry

Follow the method for making Layered Shortcrust Pastry.

1. Mix the dry ingredients together. 

2. Melt 150 g of the butter, add in the remaining wet ingredients.

3. Mix the dry & wet together. Cool for at least 30 min in freezer.

4. Knead the dough with an additional 100 g grated butter. Cool dough if necessary. 

5. Roll out dough, grate remaining butter on top.

6. Fold dough (~ 2 single turns). 

7. Roll out to 2 mm thick. 

8. Grease 3 x 12 cup round bottom muffin pan. 

9. Use a pastry cutter to cut out the dough slightly larger than the holes in the muffin pan. 

10. Transfer the cut dough to the muffin pan.

11. Re-roll the dough when necessary. One batch of the dough will make 36 pastry cases.   

 

Filling

1. Roast the pumpkin.

2. Mix the oil, chevre and egg in a food processor until it is smooth. 

3. Fold in the roasted pumpkin, sweet marjoram and chopped pecans.

4. Dice the bacon & add it to the mix. Turn the oven on to ~ 190 C. 

5. Spoon a heaped teaspoon of the mix into each pastry case.

6. Top with a couple of pecan pieces.  

7. Bake for approximately 15 - 20 min. The time will depend on your oven.