The Carême Pastry Story

Carême Pastry, a family-run business based in the picturesque Barossa Valley is regarded as the leading producer of premium pastry in Australia.

Carême was founded in 2005 to supply an artisan range of high-quality, preservative-free butter pastry products to home cooks, chefs and the food service industry. Their premium pastry is made using traditional methods with all-natural ingredients. Their flour is local, eggs are free range and vanilla is real. Most importantly, their pastry is proudly made locally by a dedicated crew of pastry lovers.

The production of pastry at Carême combines artistry with science. The teams’ technical expertise, experience and skillset, combined with quality all-natural ingredients, delivers ready-to-use pastry that is superior in taste, lift and texture.

Find out more about Carême Pastry here.

View the episode on Channel 7 here or click on image below.

Leek, Pumpkin & Goats Curd Tart

Ingredients: (serves 4)
1 sheet Carême Pastry frozen puff pastry, thawed
1 tablespoon extra virgin olive oil plus 1 tablespoon extra
¼ butternut pumpkin, cut into 1.5cm dice
1 leek, halved and finely sliced
4 cloves garlic, finely sliced
8 sprigs thyme, leaves picked
1 green pear, thinly sliced
¼ cup toasted pecans, roughly chopped
Juice of a lemon
120g Goats curd, to serve

Parsley Pesto:
1 bunch parsley, finely chopped
1 clove garlic, grated
1 lemon, zested and juiced
40g parmesan, grated
¼ cup olive oil

Method:
1. Preheat oven to 200oC. Line a baking tray with baking paper and lay pastry on top. Use a paring knife to lightly score a 2cm border around the pastry.

2. Heat a wide frying pan over high heat with one tablespoon oil. Add the pumpkin and cook for a minute or until golden. Add leek, garlic and thyme and cook, stirring, for 2-3 minutes or until leek has softened. Spread mixture into the middle of the pastry, try not to get any of the mixture on the outside border. Transfer tart to the oven and bake for 13-18 minutes or until pastry is golden brown and crisp.

3. Meanwhile, combine pear, pecans, lemon juice and remaining one tablespoon oil in a bowl.

4. For the parsley pesto, stir together all ingredients until combined.

5. Remove tart from oven and spoon over goats curd. Top with pear mixture and parsley pesto, slice into quarters and serve.