Roast Broccolini & Pumpkin Tart
- 445g Sour Cream Shortcrust Pastry, defrosted
- 2 x Bunches broccolini, ends trimmed
- 2 tablespoons olive oil
- Sea salt & cracked black pepper
- 300g Pumpkin cut into 3cm cubes
- 1 egg beaten
- 1 tablespoon Nigella seeds
- 100g Feta (we use Barossa Valley Cheese Co. feta)
- 1 tablespoon chopped fresh dill
- Chili flakes (optional)
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Step 1 - click here to display
Preheat oven to 200c fan-forced (220c conventional).
Line a large baking tray with baking paper, lay the entire sheet of pastry on the tray (you might need to dust pastry with a little flour).
Step 2 - click here to display
Toss the broccolini in 1 tablespoon olive oil, salt and pepper. Lay the broccolini over the tart leaving a 4cm border, then fold the edge of the pastry over to create a crust. Toss the pumpkin in remaining olive oil, salt and pepper and dot this over the top of the broccolini. Brush the crust with beaten egg and sprinkle with nigella seeds.
Step 3 - click here to display
Bake in pre-heated oven for 10 minutes, then reduce oven temperature to 180c fan-forced (200c conventional) and continue to bake for a further 20 minutes or until the pastry is golden.
Remove from oven, sprinkle with feta, fresh dill and chili (if using). Serve with a simple green salad.
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