Baby Beets with Broad Beans and Labneh
The earthiness of the beetroot and beans paired with the creamy tang of the labneh make a gorgeous c...
750 g peeled and deseeded pumpkin (or butternut squash)
2 large eggs, lightly beaten
150 ml double cream
a generous grating of nutmeg
1 tsp light brown soft sugar
3 Tbsp grated pecorino plus shavings, to finish
10 sage leaves
a little butter, for frying
For the pastry
200 g plain flour, plus extra
1 Tbsp finely grated pecorino
100 g cold unsalted butter, diced
1 large egg yolk
First, make the pastry. Tip the flour, pecorino and butter into a food processor; mix to form crumbs. Add the egg yolk, a pinch of salt and 1 tablespoon iced water. Pulse the mixture until it comes together – you may need a little more water.
Chill the pastry in cling wrap in the fridge for 30 minutes. Meanwhile, chop the pumpkin into small pieces, about 3cm. Steam the pumpkin in a steamer set over a pan of boiling water for 15-20 minutes, or until tender.
Roll out the pastry on a lightly floured surface and line a 23cm-diameter tin that is 3cm deep. Press the pastry down into the base. Chill for a further 30 minutes.
Preheat the oven to 200°C, fan 180°C, gas 6. Mix the steamed pumpkin in a processor until smooth, then tip it into a bowl and leave to cool.
Scrunch up a square of baking paper, open it out again and put it into the tart case so it lines the pastry. Tip in ceramic baking beans and bake the tart case, on a baking tray, for 20 minutes. Remove the paper and beans, and bake for a further 5 minutes, or until lightly golden. Remove the tart case from the oven and leave to cool. Reduce the oven temperature to 190°C, fan 170°C, gas 5.
Mix the pumpkin purée with the eggs, cream, nutmeg, sugar, grated pecorino and some salt and pepper. Fill the baked tart case with the mixture and bake for a further 35-40 minutes or until just set.
Fry the sage leaves in a little hot butter with a pinch of salt until crisp, then set aside.
Serve the tart barely warm, topped with pecorino shavings and the crisp sage leaves.
Credits: Sarah Randell
Photo Credits: Karen Thomas