Roasted Butternet and Bacon Tart

Roasted Butternut and Bacon Tart

Serves 6

For the pastry:
190 ml (3/4 C) cake flour
100 g butter
100 g cheddar, grated
For the filling:
1 large butternut
60 ml (1/4 C) Huletts Maple Syrup
45 ml (3 T) olive oil
salt and black pepper
10 rashers streaky bacon
For the cream:
750 ml (3 C) fresh cream
4 extra large eggs
salt and pepper
  1. Preheat oven to 160 ˚C.
  2. To make the pastry, place all the ingredients in a food processor until they are combined and form a ball. If it is a little sticky, add a bit more flour.
  3. Wrap the pastry in cling wrap and refrigerate for 1 hour.
  4. Press the pastry into a 10 cm x 30 cm loose bottomed tart tin.
  5. Peel the butternut and cut into 1 cm rounds.
  6. Place the butternut on a roasting pan, drizzle with Huletts Maple Syrup and olive oil, salt and a good grind of black pepper.
  7. Roast the butternut for about 30 - 40 minutes until cooked.
  8. Layer the butternut and the bacon in the tart shell.
  9. Mix the cream and eggs together and season with salt and pepper. Carefully pour the mixture into the tart and bake for 40 - 50 minutes until golden brown and the cream mixture has set.