Roast Pumpkin & Caramelised Onion Tart

Pumpkin-Tart-Gluten-Free-Pastry

Suitable-for-Freezing

Serves: 6 – 8

NOTE: This Tart can also be made with Carême Traditional Sour Cream Shortcrust Pastry

INGREDIENTS

  • 375g Carême Spelt Wholemeal Puff Pastry
  • 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

METHOD

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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.

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Dust your work surface and pastry with flour.

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Cut a 24cm circle of pastry (left over pastry can be re-frozen).  Line the tart tin with pastry.  Gently push the pastry into the sides of the tart tin, line with baking paper and fill the tart to the top of the tin with baking weights, this will support the sides and weigh the base down during baking.

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Place tart tin on a baking tray in preheated oven and bake for 25 minutes. Remove from oven, check pastry is lightly golden around the edges before removing beans and baking paper. Return tart to oven and cook for a further 10 minutes, or until the base is golden.

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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.

Reduce oven temperature to 190c or 170c fan-forced. Return tart to 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.

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