serves
6
prep
20 minutes
cook
1 hour
difficulty
Easy
serves
6
people
preparation
20
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
Pastry
- 1 cup (130 g) flour
- 1 cup (140 g) whole wheat flour
- 1 tsp salt
- ½ tsp pepper
- 225 g unsalted butter, cold and cut into small cubes
- ½ cup (60 g) grated vintage cheddar (see Note)
- 1 egg
- ¼ cup (60 ml) milk
Filling
- ½ small butternut pumpkin (squash) (about 400 g), peeled and seeded
- 2 small red onions
- 3 garlic cloves, skin on
- 1½ tbsp (21 g) unsalted butter, melted
- 1 tsp curry powder, optional
- Salt and pepper, to taste
- 1½ tbsp Dijon mustard
- 1½ tbsp finely chopped sage or rosemary
- 1 cup grated vintage cheddar, divided (see Note)
- 1 large or 2 tart small apples
- ¼ cup chopped walnuts
- Egg wash
- Flaky salt, optional
Chilling time: at least 1 hour, or up to 1 day.
Instructions
- For the pastry, combine the flours, salt and pepper in a large bowl. Add in the butter and, using the tips of your finger, pinch and snap the butter into the flour mixture until it resembles coarse crumbs and the butter pieces are no larger than a pea. Toss in the cheese. In a small bowl, whisk together the egg and milk then add to the flour mixture and stir just until combined and the dough will hold together when squeezed in your palm. Turn the pastry out and knead a few times to bring together. Wrap in plastic and transfer to the fridge to chill for at least 1 hour or up to 1 day.
- Arrange your oven rack to the lowest position and heat it to 240°C (475°F).
- Peel and thinly slice the squash and cut the onions into thin wedges. Transfer to a baking sheet along with the garlic cloves. Pour over the melted butter and season with the curry powder, salt, and pepper. Roast for 15 to 20 minutes just until tender, but not fully cooked, then set aside to cool.
- Roll the pastry out to about ¼-inch thick and transfer to a sheet of parchment paper. Spread the Dijon over the pastry. Retrieve the roasted garlic from the cooled vegetables, remove their skins, and smash and spread the garlic over the pastry. Scatter with sage or rosemary and about ¾ of the cheese.
- Core and cut the apples into ¼-inch wedges and add to the roasted veg along with the walnuts. Spread the apples and veg over the pastry and arrange into a slightly flattened pile. Fold the edges of the pastry up and over some of the filling to form a crust and transfer to a sheet pan. Scatter with the rest of that cheese, brush the edges of the pastry with egg wash and scatter with flaky salt, if using.
- Bake on the bottom rack of your oven and cook for 35 to 40 minutes or until golden and crisp.
Note
Mary uses what she calls “extra old” cheddar – the term is used in Canada and the US to refer to cheddar that has had a longer ageing time, usually at least 18 months, which results in a mature, stronger flavour. Similar cheeses in Australia may be called ‘aged’, ‘vintage’ or ‘extra sharp’.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
