Pumpkin & Zucchini Tart

 

We had some friends over for brunch last weekend. It was a very rainy & windy day so it was perfect to sit around the table sip coffee and learn some knitting tips. I made a pumpkin & zucchini tart using my homemade puree.

Pumpkin & Zucchini Tart

Pecorino Herb Crust:
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
8 tbs butter; chilled
2 tbs pecorino; shredded
1 tsp dried thyme
1 tsp oregano
1 tbs parsley
3-4 tbs ice water

1   in a large bowl mix flours, salt, cheese, and herbs together
2   cut butter into small squares and put in with dry ingredients
3   using a pastry cutter or 2 forks cut in the butter until only small pieces remain
4   drizzle the water into the mixture 1 tbs at a time and mix; continue adding tbs
     of water until you can pinch the dough and it holds together
5   refrigerate for 10 minutes
6   grease tart tin
7   smash the dough together into a ball,
8   press into a tart tin, bottom and sides
9   refrigerate while the oven preheats to 375 degrees F
10 lay parchment paper over top of pie, poke a few holes with a fork
11 cover the top of parchment paper with pie weights, or old dried beans, or pennies
( it keeps the crust from bubbling up)

12 bake for 12-15 minutes

Filling:

1 1/2 cups pumpkin puree
1/2 tsp pumpkin pie spice
1/2 tsp salt
pepper to taste
1 medium zucchini; shredded (I used a cheese grater)
1/4 cup asiago cheese; shredded
sage
pumpkin seeds

1   mix pumpkin puree, pie spice, salt, and pepper together in a small bowl
2   scoop into pie tart and smooth
3   sprinkle the zucchini on top
4   bake for 20 minutes
5   pull out of the oven and sprinkle on cheese and sage
6   bake for another 12-15 minutes
7   top with pumpkin seeds & serve

 

We also had pan-seared oatmeal and this oatmeal recipe blew my mind. I loved the flavor of it without any toppings and pan-searing made it look appealing and I loved the little crunchies.

 

Pan-Seared Oatmeal

 

1 1/2 cups steel-cut oats

2 cups coconut milk

2 cups water

1/3 cup brown sugar

pinch of salt

 

1   in a large pot add all ingredients and bring to a boil

2   then turn heat down and simmer for 20 mintues

3   pour into an 8x8 baking dish and let sit for about an hour

4   cut into serving size portions

5   heat a cast iron skillet, lightly spray with oil

6   sear each piece of oatmeal on each size and serve

we had syrup, nuts, & dried berries as toppings.

 



 

Our friend's also made a great fruit salad to go with it. I love brunch, I love the conversations that are allowed to lazily develop, and I love the quality time that it allows.

Joshua had done our laundry that morning while I cooked and then after that productive morning of chores and friend time we laid on the couch huddled under an afghan while it rained all day and watched Harry Potter, perfection!