Three-Cheese Pumpkin Pie

Serves 4-6

1 Tbspn olive oil
25g unsalted butter
1 onion, thinly sliced
½ butternut pumpkin (450g) peeled, cut into 1.5cm cubes
1 Tbspn brown sugar
2 tsp balsamic vinegar
2 eggs, lightly beaten, plus 2 lightly beaten egg to brush
100ml pure (thin) cream
120g gruyere, grated
2 Tbsn grated parmesan
Fried sage leaves to serve

Pastry
2 cups (300g) plain flour
30 g cheddar grated
150g chilled unsalted butter, chopped

Pastry: place flour, cheddar and butter in a food processor with a pinch of salt. Process until mixture resembles fine crumbs. Add 1/3 cup (80ml) chilled water and process until mixture comes together to form a smooth ball. Wrap in plastic wrap and chill for 30 minutes.

Meanwhile, make the filling. Heat the oil and butter in a large frypan over low heat and cook the onion for 5 minutes or until soft. Add the pumpkin and cook, stirring occasionally, for 2-3 minutes. Add ½ cup (125ml) water and bring to a simmer. Cover, return to low heat and cook for 20 minutes or until pumpkin is soft. Stir in the sugar and balsamic vinegar, then allow to cool. Preheat oven to 200 degrees C. Line a baking tray with baking paper. Roll out pastry on a lightly floured board to a 30cm disc and place on prepared tray. Place the cooled pumpkin mixture in a large bowl. Add the eggs and cream, and season well with salt and freshly ground black pepper. Stir in half the gruyere, then sprinkle the remaining gruyere over the pastry, leaving a 2cm border. Fill the centre of the pastry with the pumpkin mixture, then fold over the 2cm border and roughly pleat. Brush the pastry edge with the beaten egg and sprinkle with parmesan. Bake for 30 minutes or until golden and cooked through.

Serve the pie warm, garnished with fried sage leaves.

Recipe by Genni Wilson

Jill’s Caramelised Onion and Goats Cheese Tart

Shortcrust pastry (you can make this yourself of use the frozen stuff)
5-6 brown onions
2 Tb balsamic vinegar
thyme
1 packet goats cheese
3 eggs
small packet whipping cream

Press shortcrust pastry into tart tin and blind bake.
Fry onions in 1 Tb olive oil until they start sticking. Add balsamic vinegar and thyme and cook a little more.
Pour onions over tart base.
Crumble goats cheese over the top (ok to have big clumps).
Whisk up eggs and cream until combined and pour over the top.
Season and bake until ready (around 10-15 minutes).

Grublover comment
Jill made this for us while celebrating Jessie’s graduation in gtown. It is a really simple recipe that always works and always tastes delicious. Serve with a fresh, crisp salad of rocket and balsamic. Great for entertaining because it is equally nice cold.

Antipasto Picnic Bread

Serves 8

1 large round loaf crusty bread
Filling
3 onions, sliced
2 Tb olive oil
12 slices char-grilled marinated eggplant
1/2 cup mint leaves
20 slices char-grilled marinated zucchini
1 cup rocket leaves
20 oven-roasted tomato halves
1/2 cup basil leaves
250g goats cheese or fresh ricotta or fetta
20 slices char-grilled capsicum (pepper) pieces

Cut the top from the bread and scoop out the soft insides leaving a 4cm (1.5 inch thick) crust.

Place onions and oil in frypan over medium heat and cook for 6 minutes or until well browned.

To layer bread, place onions, eggplant, mint, zucchini, rocket, tomatoes, basil, cheese and capsicum inside the bread cavity in layer.

Repeat layers and replace top of the bread.

Wrap loaf in cloth to transport and cut into wedges to serve.

If you prefer, you can put the loaf in a moderate oven (180 degrees C) for about 10-15 minutes to heat it up and melt the cheese. Mmm.

Grublover comment
This recipe is quick, easy and will win lots of praise at a picnic. The best thing about it is you can chop and change it to include the antipasto ingredients you love best. I love adding in artichoke hearts, and sundried tomatoes. Yum!