INGREDIENTS
Shortcrust pastry:
1 cup (140 g) cake flour
1 teaspoon (5 ml) dried mixed herbs
⅓ cup (80 g) Clover Springbok butter, cold and cubed
1 egg yolk, lightly whisked
1 tablespoon (15 ml) water, chilled
Filling:
500 g butternut, oven-roasted
5 spring onions, finely sliced
1 cup (100 g) Clover feta cheese, cubed
1 cup (100 g) Clover cheddar cheese, grated
1 teaspoon (5 ml) dried chilli flakes
4 eggs
1 cup (250 ml) Clover cream
½ cup (125 ml) Clover milk
salt and milled black pepper
1 tablespoon (15 ml) fresh rosemary sprigs
Method
Shortcrust pastry:
Pulse the flour, herbs and butter in a food processor until it resembles fine breadcrumbs.
Alternatively, place into a mixing bowl and use your fingertips to rub the butter into the flour.
Whisk the egg yolk and water together and add to the mixture.
Process until the dough just starts to come together.
Turn the dough onto a lightly floured surface and knead into a ball.
Cover in cling wrap and chill for 20 minutes.
Grease a 23 cm tart tin and roll out the pastry with a 5 mm thickness.
Line the base and sides of the tart tin with pastry.
Chill the pastry case for 20 minutes.
Preheat the oven to 180 °C.
Place the pastry case onto a baking tray.
Line with baking paper and fill with baking beans.
Bake for 8 to 10 minutes.
Remove the paper and beans and bake for a further 4 to 5 minutes, until golden.
Filling:
Combine the butternut, spring onions, feta, cheddar cheese and chilli and spoon into the pastry case.
Whisk the remaining ingredients together and pour over the filling.
Top with fresh rosemary sprigs.
Bake for 40 to 50 minutes or until just set in the centre.
CLOVER INGREDIENTS USED IN THIS RECIPE
