Saturday, November 01, 2008

Pumpkin Tarts

When the frost is on the pumpkin you know that fall is here. At this time of year when the air is nippy, the skies are autumn blue, and the leaves are turning orange, yellow, red, we begin to think of pumpkin. We see the pumpkins piled beside the roadside stands, among the cornstalks in farmers' fields, and on front porches. I grown up eating lots of pumpkins as it’s my mom’s favorite so you can find pumpkin dishes on our dining table pretty often.

Pumpkins are nutritious. Rich in minerals such as phosphorus, calcium, and iron, the pumpkin also is high in carbohydrates. It contains Vitamin A as well. Often, it is made into pie, soup for I will usually roast it with other vegetables.

This month wokking team ingredient is Pumpkin and I am cracking my head to come up with something different. Since it’s often used in making sweet pie I thought it might be a good idea to make it into a savory pie or tarts and I came up with this recipe.

Ingrediets for the tart shells

2 1/2 cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water

1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
2. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
3. Form dough into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

Ingredients for tart filling

2 cups Pumpkin - diced pumpkins into cubes and roast it in the oven until tender
1 cup of cooked chicken meat - diced
2 roasted red peppers - slice
2 spring onions - diced
3 eggs
1 cup of milk
1/2 cup of Parmesan cheese
1 tsp of chili powder
salt and pepper to taste

1. Roll out the pastry to 1/8" thick. Place pastry in the tart pans, press to fit into bottom and up the sides of pan. Trim excess pastry.
2. Fill up the tart pans with pumpkin, chicken, red peppers and some spring onions.
3. In a mixing bowl mix all the rest of the ingredients. Fill the custard into the tarts and bake in a pre-heated 350 degree F oven until golden brown and the custard it's set.
4. Remove from oven and serve warm or at room temperature.

I'm submitting this recipe to Weekend Wokking , a world-wide food blogging event created by Wandering Chopsticks celebrating the multiple ways we can cook one ingredient. The host this month is Heart and Hearth and the secrect ingredient is Pumpkin. The dateline for submission will be on the 3rd Novemeber 2008. Do check out her blog on the 5th of November for the round up.


Cathy said...

What a great way to use pumpkin. Your little savory tarts look so delicious.

Kiersten said...

Savoury tarts are one of my favourites! I love pumpkin too, but haven't personally experimented with cooking any yet. Thanks for sharing. This is an inspiration.

Christelle said...

They look stunning!!

Little Corner of Mine said...

So cute and look absolutely yummy!

Beachlover said...

This is a great way to creative pumpkin tart! Look so colorful.Talking about the entry I better whip up soemthing b4 the due date.Thanks for the reminder!

Heather said...

those are just beautiful! i'll bet they were delicious. the pictures are amazing!!

Wandering Chopsticks said...

I love that this is a savory pumpkin tart. You're right, I've only seen sweet pumpkin tarts. Thanks for participating in Weekend Wokking! So many creative dishes this month!

VG said...

Great idea for a Sunday brunch Gert. BTW, Please collect your award from my blog.

Food For Tots said...

My son is also grown up eating lots of pumpkin bcos that's his favourite. Your pumpkin tart is so unique! Hmmm...Yummy!

ICook4Fun said...

Cathy, thanks for stopping by and your comment :)

Pinky, I like pumpkin cook in any way :)

Christelle & LCOM, thank you.

Lesley, looking forward to see what you come up with :)

Heather, if you like pumpkin you should try this as they were delicious :)

Wondering Chopstick, I love pumpkin so I have no problem finding ways to cook it. Looking forward to see the round-up :)

VG, thanks for the award.

Food for tots, maybe you can make this for him. I am sure he is going to love this :)

vanillasugarblog said...

I'm glad these are savory. I love the idea of cheese in there.
Looks so good.

Anonymous said...

These pretty tarts looks so mouthwatering! Very creative dish for pumpkin! Thanks for joining Weekend Wokking! :)

Anonymous said...

Hai Gert..waahhh!! What a nice tart..never try this one! Always use pumpkin for dessert eg. pengat only!! Rajin betullah you ni..n very creative!!

Meg said...

I love pumpkin and now I have a new savory way to enjoy it! Thanks!

Anonymous said...

Hai Gert, coming again!! Hehe..please take your award at my kitchen k!! You're really the one!!

Anonymous said...

Awesome post! And lovely presentation! So colourful!

ICook4Fun said...

Dawn, thanks.

Ning, thanks for hosting :)

Ummi, tak lah rajin. I prefer savory than sweet and thanks for the award :)

Meg, you are welcome.

Sharon, thanks :)

Kana said...

Hearty and comforting at the same time.

Mat Gebu said...

Waaaaaaaaa!!!!!!!....nak buat jugaaa...tolongg, i jadi tamak sekarang ni!!!!

Unknown said...

veryy veryyy creative! i never thought of using pumpkin for savory snacks :)

Big Boys Oven said...

a lovely tart that fills with lovely gems!

ICook4Fun said...

Maya, you are so right :)

Mat, buat lah ni. Senang saja :)

Rita, I prefer savory to sweet :)

Mansi, this tarts had meat in it. I will try to create something else :)

BBO, thank you.