If you like the magical mixture of strong flavors, you will love this savory dish; pumpkin tart and cumin gouda cheese. This recipe is simple, easy, versatile, and fast. The combination of flaky roasted pumpkin cubes coated with aromas of flavors and richness of fresh gouda cheese is desirable.
Kalleh cumin Gouda cheese with its mild sharpness, bitterness, and sweetness of other ingredients complement the tone of a buttery, crunchy pumpkin tart crust. Everything is harmonized in this amazing appetizer, making it a perfect choice for a light lunch or a friendly gathering.
Preheat the oven to 400ºF (200ºC).
Start with the tart crust, in a medium bowl mix the Kalleh butter, egg, and sugar. Once they are incorporated, add the flour gently and whisk the ingredients until they clump together and shape a buttery dough.
Now place the tart dough in a plastic wrap. Take the edges and bring them together until you have a firm circle-shaped pastry. Put it in the fridge for 15-20 minutes. This way, the buttery dough will maintain its texture without being sticky.
When the tart shell is cold enough, put it on a lightly floured work surface. Use a rolling pin to shape the dough into a thinner circle. Place it in your tart pan. Since this pastry tends to crack, press it into the pan nicely and shape the tart pan’s edges with your clean hand.
Try to shape the pastry evenly. Now take a fork and lightly prick the bottom of the pastry but not all the way through. Put the pan in the freezer for 5 minutes.
It is time to bake the tart crust. Place the tart pan on a baking sheet, put it in the oven and back it for 6 minutes. Remove it from the oven, and set it aside. Set the oven’s heat to 300ºF (160ºC).
With a sharp knife, cut the pumpkin into medium cubes, drizzle one tablespoon of coconut oil over them and toss gently, place the cubes on a baking sheet lined with parchment paper.
Roast the pumpkin cubes in the oven for 30 minutes. Then remove from the oven and set the oven to 350ºF (180ºC).
Brush the tart crust with one tablespoon of coconut oil, put the roasted pumpkin cubes on the tart shell, gently mix that with thin slices of Kalleh cumin gouda cheese, mushroom, cashews, and sprinkle the seeds, curry powder, curry leaves, salt, and pepper on top.
Put the tart pan on a baking sheet and place it back to the oven, and bake the tart for another 15-20 minutes. What you want is a light golden-brown appearance.
Remove the pumpkin tart from the oven and let it cool for 5 minutes before you serve it warm.
Using pumpkin cubes gives you a hearty and almost meaty texture, but for a change, you can make this dish with mashed pumpkin, spread it on the tart crust, and top it with cumin gouda cheese.
If you find the dough making hard, you can always replace it with store-bought puff pastry squares. It won’t be unpleasant, but the home-made version would be tastier.