How to Royal Tasty Roast Pumpkin, Blue Cheese and Sage Tart

How to Royal Tasty Roast Pumpkin, Blue Cheese and Sage Tart Delicious, fresh and tasty.

Roast Pumpkin, Blue Cheese and Sage Tart. Transfer to a baking tray, whisk the egg and milk until combined and lightly brush the mixture over the surface of the pastry edge. Prick inner circle with a fork and fill with pumpkin. Crumble over blue cheese and scatter with rosemary.

The combination of a golden, flaky crust with tender, roasted pumpkin and creamy blue cheese is unbeatable.

Heat the oil in a pan over medium heat.

Place the eggs, ricotta, salt and pepper in a large bowl and whisk to combine.

You can cook Roast Pumpkin, Blue Cheese and Sage Tart using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Roast Pumpkin, Blue Cheese and Sage Tart

1. You need of Plan flour.

2. Prepare of chilled butter, diced.

3. Prepare of egg, lightly beaten.

4. It’s of parmeasan, finely grated.

5. It’s of salt and ground black pepper.

6. Prepare of cold water, if needed.

7. You need of butternut pumpkin peeled cut into 2cm pieces.

8. It’s of olive oil.

9. It’s of blue cheese ( can be replaced with goats cheese).

10. You need of small sage leaves.

11. You need of egg lightly beaten.

Divide the roasted pumpkin between the tart shells.

The deep tang of blue cheese works beautifully alongside sweet, caramelised pumpkin, and the musky perfume of sage gives everything a fresh, almost.

Tom Aikens' mini tart recipe makes a perfect party canapé, with a crisp puff pastry base topped with a lightly spiced, sweet pumpkin purée and creamy ricotta cheese.

Autumn and winter are the best times to find pumpkin and squash, and most varieties would work well in these tarts.

Roast Pumpkin, Blue Cheese and Sage Tart step by step

1. Preheat oven to 200°C fan forced ( 220°C conventional)..

2. Pulse flour, butter in a food processed until it resembles fine bread crumbs. Add the egg 1/2 the parmesan cheese and season with salt and pepper. Pulse to form a Dough, adding water if needed. Bring pastry together on a lightly floured surface. Shape into a 2cm thick rectangle. Wrap in plastic wrap and put in fridge..

3. Toss pumpkin and oil in a medium bowl. Season well with salt and pepper, then spread in single layer on a oven tray lined with baking paper. Roast for 20 minutes or until just tender..

4. Roll out the pastry on a lightly floured surface until 30 x 20 cm rectangle. Put on oven tray lined with baking paper. Scatter pumpkin over the pastry, leaving a 3 cm border. Dont over do the blue cheese, then scatter over the sage leaves and remaining parmesan cheese. fold over free edges of the pastry to partially cover the filling and brush with the beaten egg..

5. Cook for 30 minutes or until pastry is crisp and golden..

Tom includes a delicious spiced honey recipe which flavours the pumpkin - it makes more than required for the. blue cheese tart with roasted garlic. pies + tarts. blue cheese, caramelised onion and pear pizzas . braised lamb, butternut and stracchino filo pies. pies + tarts. broccoli, pork and chilli pizza. pies + tarts. broccoli, pumpkin, sage and goat's cheese tart. pies + tarts. caramelised fennel, zucchini and ricotta tart . pumpkin and leek .

Chocolate-Pumpkin Tart View Recipe this link opens in a new tab.

Sweet, tender sugar pumpkin is roasted with olive oil, sage, and shallots for an easy side dish on its own or tossed with rice, couscous, or pasta.. satisfying pasta dish is full of tender roast pumpkin and tangy goat cheese.

For an even quicker dinner, roast the pumpkin.

Spread the cooled caramelized onion over the base of the prepared tart shell, followed by the roasted pumpkin, feta and sprinkle over the sage.