G’day! Let’s celebrate the life of Mr Cheese himself, Peter Russell-Clarke, with these delicious recipes featuring Aussie cheese. So say cheese and come and get it.
Pumpkin, Leek and Fetta Tart
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Serves 6 to 8.
Ingredients:
Pastry:
1¼ cups plain flour
½ tsp salt
120g butter
2 tsp cold water
If you are short of time use frozen short crust pastry.
Filling:
180g Lemnos Traditional Fetta, drained and broken into large chunks
500g pumpkin, peeled, seeds removed and diced into 2cm cubes
50g butter
2 tbsp olive oil
2 leeks, white part only, washed and thinly sliced
6 eggs, whisked
600ml cream
1 cup baby spinach leaves, washed
2 tbsp fresh dill, roughly chopped
Salt and freshly ground black pepper
Method:
Preheat oven to 180°C.
To make the pastry, process flour, salt and butter in a food processor until the mixture resembles breadcrumbs. Add the water and process until a ball forms. Remove from the food processor and briefly knead.
Grease and line a 22cm tart dish with baking paper. Press the pastry into the greased and lined tart pan and place in the freezer before preparing the filling.
Drizzle the pumpkin with olive oil, toss to coat and transfer to a baking tray. Season generously and roast in the oven for around 20 to 25 minutes or until soft and beginning to brown. Remove from the oven.
Heat butter and oil in a large frying pan or sauté pan and gently cook the leeks until soft.
In a medium-sized bowl, whisk together eggs and cream. Season with salt and pepper.
Remove the pastry from the freezer, line with baking paper and baking weights (or dried beans or uncooked rice) and bake blind for about 15 minutes or until golden. Remove paper and weights.
To assemble, top pastry with pumpkin and leek, pour in egg mixture and top with crumbled Lemnos Traditional Fetta, spinach and dill. Gently stir with a fork to combine the ingredients.
Bake for 35 to 40 minutes or until golden and set in the middle.
Scatter bacon onto a baking tray and place in the oven for 6-8 minutes until crisp.
In a bowl combine the broccoli florets, corn kernels, bacon, butter, two-thirds of the mozzarella, salt and pepper, then toss to coat and combine. Place in a baking casserole dish and top with pine nuts and remaining cheese.
Reduce oven temp to 180°C, then place tray into the oven covered with foil for 10 minutes, remove foil and continue to cook for 10 minutes.
Grease and line the base and side of a 20cm (base measurement) springform pan.
Process biscuits in a food processor until finely crushed. Add the butter and process until well combined.
Spoon into prepared pan. Use a straight-sided glass to spread and press over the base and side. Place in fridge for 30 minutes to chill.
Use an electric mixer to beat cream cheese and sugar in a bowl until smooth. Add flour, vanilla, lemon rind and lemon juice. Beat until combined. Add the eggs. Beat until smooth. Add sour cream. Beat until just combined.
Pour into base.
Place pan on a baking tray. Bake for one hour or until just set. Turn oven off. Cool in oven, with door ajar, for two hours.
