Pumpkin & Rhubarb Pie
Ingredients
I'm not known for my skill with numbers or measurements (I'm all about how food 'feels'). Ingredients listed are as I remember them. Add or take as you please :)
Filling:
- 1.2 kg whole pumpkin (with skin)
- 500g rhubarb
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- 1 teaspoon ground cinnamon
- 1 cup quark (you could use cream, but this is low fat AND is slightly tart)
- 1 egg (I'd suggest using 2, but we only had one left!)
- 200g raw sugar
Pastry:
- 2 cups flour
- 6 ounces butter
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup water
- 2 Tbs olive oil
(Based on pastry recipe in "Mastering the Art of French Cooking", Julia Child, Luisette Bertholle & Simone Beck)
Directions
Pastry:
- Rub butter & flour together
- Combine with all other pastry ingredients
- Knead for a minute
- Cover with cling wrap and put in the fridge for an hour
- Roll the pastry out until it's big enough to cover your pie/tart dish of choice
- Once you've got the pastry nicely in it's dish, blind bake for 30 minutes in a 180 degree oven
Filling:
- Cut pumpkin & rhubarb into large pieces and roast (with olive oil) for 45 minutes in 180 degree oven
- Remove skin from pumpkin
- "Mush" the pumpkin and rhubarb in a food processor
- Combine with all 'filling' ingredients
Pie:
- Fill pastry with filling and bake in a fan forced oven at 160 degrees for one hour
- Decorate in any way you choose (I sprinkled a little nutmeg)
- EAT!
There you have it, pumpkin & rhubarb experiment a la little adelaide kate!
Have a wonderful Christmas. Eat too much. Drink too much. Laugh too much.
Kate xxx
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