Recipe and photography: Vicki Ravlich-Horan
This beautiful tart is a perfect Autumn dish. Feel free to replace the hazelnuts with walnuts.
Hazelnut and Parmesan Pastry
½ cup hazelnuts
½ cup wholemeal flour
1 cup flour
150g butter, cold
¼ cup grated Parmesan
½ tsp salt
1/8th cup cold water
Place the hazelnuts into a food processor and whizz until the nuts are finely ground.
Add the flours and whizz again before adding the chopped butter, Parmesan and salt.
With the motor running slowly add half the cold water. If the pastry does not come together in a ball add a little more of the water.
Wrap the pastry in cling film and chill for 30 minutes.
8-12 baby leeks
1 small butternut squash
extra virgin olive oil
salt & pepper
1 cup ricotta
¾ cup milk (or as we only have trim milk in the house ½ cup trim milk and ¼ cup cream)
100g feta, crumbled
Peel and slice the butternut and place in one layer on an oven tray. Drizzle with olive oil and season with salt and pepper before baking at 180°C for 20 minutes. Do the same with the leeks but they will only need 8-10 minutes.
Roll out the pastry and place it neatly in a deep, approx 23-25cm in diameter quiche or pie dish. Cover the pastry with baking paper, including the edges, and then fill with pastry weights (I use chick peas or beans) and blind bake for 20-25 minutes (180°C). Remove the weights and paper and return to the oven for a further 5-10 minutes.
Arrange the baked leeks and butternut in the pastry case.
Mix the remaining ingredients in a bowl and pour over the leeks and butternut.
Bake for 20-25 minutes or until the filling has just set. Allow to cool for 10-15 minutes before attempting to serve.