Savoury Spiral Tart - Aspire Planning Group

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Savoury Spiral Tart

“If you’re not supposed to have midnight snacks, then why is there a light in the fridge?” – Unknown.

This tart/quiche is great to have warm or cold. It is the perfect brunch or just something light with a fresh garden salad. You could use salami or prosciutto instead of bacon and put fresh basil leaves in the layers. Of course you could omit the bacon and make it with only veggies of your choice. This is only a guide and hopefully inspires you to try other variations.

Serves 4 to 6 people

Heat oven at 200°

Ingredients

  • 8 inch or 21 cm round spring form baking pan
  • 3 medium green zucchinis
  • 1 medium butternut pumpkin (skin and seeds removed)
  • 12 thinly sliced rashers of bacon (free-range preferably)
  • Puff pastry (approximately 270mm x 270mm x 4mm thickness)
  • 3 free-range eggs
  • 1/4 cup of full 35% cream
  • 1 cup of grated tasty cheese (or any good melting cheese of your choice)

Method

  1. Line the base of the spring form baking pan with baking paper, lightly grease and dust with flour around the inside. Place puff pastry inside the pan, poke holes all around the base and blind bake in the oven for approximately 20 minutes by placing baking paper on top of the pastry then covering with either rice or dried beans.
  2. Meanwhile pop a large pot of salted water on the stove and bring to the boil.
  3. In a non-stick fry pan gently cook the rashers of bacon making sure to keep their shape. Drain on paper towel and set aside.
  4. Using a mandoline or veggie slicer carefully slice the pumpkin and zucchini. When the water is boiling blanche the pumpkin first for approximately 20 seconds take out and run under cold water and pat dry with a paper towel. Then repeat with the zucchini. ( Note: You only want the veggies to JUST soften so they are more flexible.)
  5. When puff pastry is ready take out of the oven, remove the blind baking paper and rice or dried beans. Lightly beat the eggs cream and add just a little of the grated cheese and put in the base of the prepared puff pastry.
  6. To make the spiral shape create a line using the pumpkin then on top place zucchini then a sprinkle of grated cheese and finally the bacon making sure to overlap the layers. Carefully roll into a spiral shape and gently place in the spring form pan. You may need to do some re-adjusting at this stage.
  7. Lower the oven temperature to 180° and bake for approximately 45 to 60 minutes. It is ready when the centre is no longer wet but just firm. Take out of the ovenand allow to cool for approximately 10 minutes.

Enjoy!