The shot below was taken by the clever photographer ©SamanthaMackie at a class I ran way back when, hosted by The Lost and Found Department, when the talented Silvia Noble ran wonderful classes and events. Look The Lost and Found Department up, wherever you are, she has a sublime store in Artarmon and online with that name. She sells the unusual which is, these days, unusual, vintage and lots of beautiful things you may feel you simply must have, be warned!I have a lovely event to cater soon and I chose this pastry for the sweet sticky pumpkin, ginger and natto miso tartlets I will be serving. If you are where it is springtime you might opt fo fill these with a broad bean mash (I always double peel but that’s for you to choose). If you know me at all, you will know broad beans are my all time favourite food, so of course that is what I would be doing were I where spring is raising her warming smile.  I have been making this savoury pastry since I opened my first restaurant ‘Manna’ in Sydney, soon after I arrived here in 1983! It stands the test of time and I come back to it because it is so easy to make, needs none of the handle with cool care that pastry usually requires and for any who wish it to be it is easily made vegan. It can be made well ahead, if you be sure to keep them airtight and then when you want them simply fill and serve. Using hot water (boiled filtered not tap!) results in super crispness think crunch and the sesame oil and seeds provide delightful nuttiness but no nuts so you could pop one in a lunch box for school. This recipe can be used to make fabulous crackers too, roll out thinly, slice as you will and bake on a lined cookie sheet as per below. I have given you the pumpkin and the broad bean recipes too. Taking care of the world makes me smile. Enjoy and if you do make them please let me know your thoughts, tell me how they went down, where you are and who you made them for or post a pic on insti and tag me @hollydaviswholefood I am.

Crisp sesame hot water pastry

Makes approximately 600gms. Use 60gms per 11cm tart case

280gms spelt flour

100gms sesame seeds, hulled

100mls plain sesame oil (fresh & not toasted)

150mls boiling water

2 tablespoons tamari or shoyu

Combine all the dry ingredients

Blend the wet ingredients to a creamy emulsion

Mix the wet into the dry and combine gently

Rest under a dry cloth for 15 minutes or so

Roll out the pastry or press into tart tins making it about 3mls thick and as even as possible

Bake at 200˚C until they are an even golden brown, approximately 15 minutes

Cool completely on a wire rack before filling or storing in an airtight container

Natto miso and ginger pumpkin filling

Serves six

6 pre baked 11cm tart cases

2 tablespoons +  ½ tablespoon plain sesame oil or if you prefer duck fat

4 medium onions sliced in medium wedges

1 knob fresh ginger sliced in very fine slithers

¼ of a preserved lemon, finely sliced

200mls vegetable or chicken stock

500gms JAP (stands for Just Another Pumpkin not Japan-who knew?) pumpkin cut in 3cm wedges, skin on if tender enough to pierce with your thumbnail, if not peel

½ teaspoon Celtic sea salt

1½ tablespoon natto miso (barley, kombu and ginger)

12 green beans, sliced on a diagonal

heat a fry pan

add the sesame oil or duck fat

Sauté the onions gently until they begin to brown

Add the ginger, preserved lemon and stock

Bring to a simmer uncovered, simmer gently

While this is cooking

Rub the pumpkin with the salt and a little sesame oil

Bake approximately 35 minutes in a 180° oven, the pumpkin will be soft and browning on the edges

Remove from the oven and cool a little

Mix the natto miso through the pumpkin carefully and set aside

Cook the onion mixture until no liquid is left and the onions are very soft and frying again

Fry for a further 10 minutes until very soft and sticky

Blanch the green beans

Shock cool and drain well set aside

Combine the pumpkin and onion mixes together

Fill the pre-baked tart cases

top with green beans and serve warm or cold

 

Another shot of ©SamanthaMackie’s here the broad bean smoodge was used in Japanese class as canapes. A truly scrumptious,versatile dish

Citrus broad bean smoodge

Makes approximately 1 cup, will fill 4 x 11cm tarts 

I consider double peeling broad beans an act of love for those I am feeding

1/2 kilo broad beans, peeled, blanched until tender and peeled again

1 tablespoon great extra virgin olive oil

1 small clove garlic, crushed

Celtic sea salt, to taste

Freshly cracked black pepper, to taste

1/2 bunch mint, leaves only finely sliced

1/2 bunch parsley, finely sliced

Peel, blanch and peel the broad beans again, they are much nicer like this, discard the skins

Combine the peeled broad beans with the remaining ingredients

Blend to a coarse pâté texture

Dollop into the tartlet cases or beside a piece of steamed fish, on new potatoes or eat with salad leaves

and sprouts or eat on raw crackers or crusty rye bread

Keep in an airtight container, keeps approximately a week but I bet it doesn’t last longer than a few hours