Roast Pumpkin & Caramelised Onion Tart
- 400g Carême gluten free sour cream shortcrust pastry
Gluten free flour for dusting
- ⅓cup olive oil
- 2 brown onions, peeled and chopped
- 1 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1kg butternut squash, peeled and cut into 1cm cubes
- 100g goats feta, crumbled
- 1 tbsp sage leaves, finely chopped
- 2 eggs + 2 egg yolks, lightly whisked
- 300ml sour cream
- sea salt and freshly ground black pepper
- pinch nutmeg
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Step 1 - click here to display
Preheat oven to 220°C (200°C fan-forced) and lightly grease a 22cm round loose-bottomed tart tin, then line base with baking paper.
Divide pumpkin between two baking trays, toss with 2 tablespoons of the olive oil until evenly coated. Place baking trays in pre-heated oven for 20 minutes, or until pumpkin is golden. Remove from oven and allow to cool. Reduce the oven to 180°C (160°C fan-forced).
Step 2 - click here to display
Meanwhile, heat remaining 2 tablespoons olive oil in a medium saucepan over low heat. Add onion and cook for 10 minutes or until onion is soft. Add sugar, vinegar, season with salt and pepper. Remove from heat and allow to cool.
Step 3 - click here to display
Dust your work surface, pastry and rolling pin in a gluten free flour of your choice (a GF flour blend from a supermarket will suffice). You may need to use additional dusting flour during rolling to prevent sticking, push down on the log using the palm of your hand and form the dough into a round ball. Roll the pastry forward then backward then pick the dough up and turn it a quarter turn and repeat rolling, working in this manner you are continually moving the pastry around and occasionally turning it over, if it becomes slightly sticky add more dusting flour.
Warning: If you leave the pastry in the same spot when rolling it will eventually stick to the bench, if this happens gather the pastry up, pop it back in the plastic sheet and place it in the fridge to cool. Now watch the video on our website called ‘rolling gluten free’, then re-dust your work surface, rolling pin and pastry and roll using our method above and as demonstrated in the video.
Roll pastry to 5mm thick.
Step 4 - click here to display
To blind bake the pastry case roll the pastry up onto the rolling pin and gently unroll over the tart tin, line the pastry with baking paper. Fill tart tin to the top with baking weights or a dried pulse (eg. chickpeas), to help support the sides and weigh the base down during cooking.
Place tart tin on a baking tray in preheated oven and bake for 25 minutes. Remove tart tin from oven, check pastry is lightly golden around the edges before removing beans and baking paper. Return tart tin to oven and cook for a further 10 minutes, or until the base is golden.
Step 5 - click here to display
Spread the cooled caramelized onion over the base of the prepared tart shell, followed by the roasted pumpkin, feta and sprinkle over the sage.
In a small mixing bowl whisk together the eggs, sour cream, nutmeg, salt and pepper, until well combined. Pour over the filling ingredients, making sure everything is covered by the egg mixture.
Return tart in oven and bake for 45 minutes or until just set. Remove from oven and allow to cool for at least 15 minutes, before removing tart tin.