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Tamarillo, Gorgonzola, Butternut & Mozzarella Tart


PREP TIME: 30 minutes

COOK TIME: 60 minutes


Quick Food Processor Pastry (or feel free to use store-bought)

250g plain flour

pinch of salt

110g cold butter, cubed

6-7 Tbsp cold water

Tart filling

½ a butternut squash, peeled and cubed

3 free range eggs

¾ cup whole milk

Large bunch fresh basil plus extra for serving

1 cup gorgonzola cheese, crumbled

4-5 tamarillos halved and flesh scooped out

1-2 mozzarella balls, torn

Fresh basil, to garnish

For the pastry:

  • Using a food processor, put the flour, butter and salt in the food processor and pulse until it resemble breadcrumbs.

  • With the motor running, gradually add the water until the dough comes together. Only add enough water to bind it and then stop.

  • Wrap the dough and chill for 10-15 minutes before using. (Any extra will freeze well).

For the tart:

  • Heat oven to 200C, add pumpkin to a large roasting pan with a good glug of olive oil, salt and pepper.

  • Roast 20-30 minutes until soft. Set aside.

  • On a well-floured bench, roll pastry to a 30cm circle.

  • Gently transfer to a 22-25 cm tart tin.

  • Smooth the dough into all the edges and then roll your pin over the top to remove the excess dough.

  • Cover with baking paper, weight with baking beans or rice and bake blind until lightly golden (about 10-12 minutes).

  • Meanwhile for the filling whisk eggs, milk, salt, and pepper.

  • Add basil and gorgonzola then pour into the semi-cooked tart shell.

  • Top with pumpkin, sliced tamarillos and mozzarella.

  • Reduce oven to 180ºC.and bake for about 30 minutes until it is set in the centre and lightly golden.

Serve warm with fresh basil.

Recipe by Gretchen Lowe

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