Ingredients
Roast garlic cream
Method
1.Process butter, flour and cheese until butter is combined. Add egg yolk, chives and water, process until mixture just clings together. Wrap in plastic; refrigerate for 30 minutes.
2.Preheat oven to 200ºC (180°C fan-forced). Combine pumpkin, beetroot, shallots and garlic with oil in large baking dish; bake about 45 minutes or until tender.
3.Meanwhile, roll dough between two sheets of baking paper until large enough to fit the base and sides of 10cm x 34cm rectangular, loose-based flan tin. Lift pastry into tin, press into sides; trim edges. Place tin on oven tray; refrigerate 30 minutes.
4.Peel beetroot, wearing disposable gloves. Squeeze flesh from garlic skins; reserve garlic for roast garlic cream. Cover vegetables to keep warm.
5.Reduce oven to 180ºC (160ºC fan-forced). Line pastry with baking paper; fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake further 10 minutes or until browned and crisp.
6.Combine reserved garlic with olive oil, dill, sour cream and milk for roast garlic cream in small bowl.
7.Fill tart shell with roasted vegetables; serve warm with roast garlic cream.
Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs.
Note
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