Pumpkin, Onion and Cheese Tart - Tāte Paukena, Aniana me te Tīhi

5 from 1 vote

Pumpkin, Onion and Cheese Tart - Tāte Paukena, Aniana me te Tīhi

A creamy leek and onion tart topped with shaved pumpkin, fresh thyme and smoked cheese. Perfect for serving as a large tray tart or as mini tarts.

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Prep Time 30

Cook Time 35

Servings large tray tart or 8 small tarts

Ingredients

The Savoury Pastry - Te Pōhā Mōkarakara

1 quantity herbed savoury pastry

The Tart Filling - Te Puku o te Tāte

1 aniana nui (large onion)
6 kāriki (garlic cloves)
1 rīki roa (leek, washed)
2 tsp huka (sugar, any kind will work)
Tote me te pepa (salt and pepper, to taste)
2 tbsp mahitete (mustard, wholegrain)
5 g (small handful) tāima (thyme, fresh is best but dried can work)
30 g pata (butter)
3 tbsp puehu parāoa noa (plain flour)
¾ C (185 ml) kirīmi (cream)
100 g tīhi (cheese, I used a smoked Havarti cheese use a cheese you love)

The Pumpkin Layer - Te Paparanga Paukena

400 g paukena (pumpkin, I used buttercup squash) This is the weight with skin and seeds on.
100 g tīhi (cheese, I used a smoked Havarti cheese use a cheese you love)
250 g pēkana ropiropi (streaky bacon - optional)
5 g (small handful) tāima (thyme, fresh is best but dried can work)

Garnishes - Ngā Kīnaki (both optional)

60-100 g penu amiami (pesto)
Kiri rēmana (lemon zest of one lemon)

Instructions

The Savoury Pastry - Te Pōhā Mōkarakara

Follow the instructions for my herbed savoury pastry.
Chill it for 30 minutes or up to 2 days, it is ready to use when you are.

The Tart Filling - Te Puku o te Tāte

Dice the aniana (onion), kāriki (garlic) and rīki roa (leek) in to small pieces.
Heat a large frying pan over medium heat. Drizzle in a couple of tablespoons of noni (oil). Add the hua whenua (vegetables) and cook for a minute or so.
Add the huka (sugar), tote (salt), pepa (salt), mahitete (mustard) and tāima (thyme). Stir it through and cook for another 5 minutes until the hua whenua (vegetables) are soft.
Add the pata (butter) and melt it into the onion mixture, stir it through.
Add the puehu parāoa (flour) and cook until thick.
Pour in the kirīmi (cream) and stir it through until thick. Remove from the heat.
Grate 100g of the tīhi (cheese) in to the sauce. Stir it in.
Allow the filling to cool for 15 minutes before assembling your tart.
This can also be made ahead. Store it in a sealed container in the refrigerator for up to 5 days before using it.

The Pumpkin Layer - Te Paparanga Paukena

Pre-heat the oven to 180 °C.
If you are making a large tart, prepare a 30 cm x 35 cm tray with baking paper.
If you are making smaller tarts, prepare two 25 x 30 cm trays with baking paper.
Roll out the chilled pōhā (pastry) to a 30 x 35 cm rectangle, it should be just under 1 cm thick.
If you are making one large tart, add it to the baking paper.
If you are making mini tarts, cut the dough in to 8 mini pieces and add 4 pieces on to each tray with a 2cm gap between each one.
Create a border around of the tarts by folding over the edge of the pastry.
For the large tart, spread all of the leek and cheese mixture on to the pastry.
For the mini tarts, divide the leek and cheese mixture between the 8 pieces. Spread it on evenly.
Cut, core and peel the paukena (pumpkin). You should have around 300g of paukena (pumpkin) to peel. Using a potato peeler, peel the potato in to rīpene (ribbons). This helps the pumpkin cook fast and looks beautiful too.
Arrange the rīpene paukena (pumpkin ribbons) on the tart or tarts. I like to stand it up in to round shapes, this is optional.
Waruwarutia te toenga o te tīhi ki runga - grate on the rest of the cheese.
Cut the pēkana ropiropi (streaky bacon) in to small pieces. Sprinkle over top of the tart/tarts.
Sprinkle over the fresh tāima (thyme) or any favourite herbs you have.
Bake the tray in the bottom of the oven for 35 minutes.
If you are baking the mini tarts, swap the trays around half way through for an even bake.

Garnishes - Ngā Kīnaki (both optional)

Remove the tart/tarts from the oven.
Top with a drizzle of penu amiami (pesto) and finely grate over the kiri rēmana (lemon zest) for a burst of freshness.
Serve it hot with a fresh salad and enjoy all the delicious flavours you have created!