Who wants to make a pumpkin tart?
Ingredients
ó large butternut squash
1 red onion
Oil for roasting
Ready rolled shortcrust pastry
200g garlic and herb soft cheese
40ml milk
1 egg beaten
70g YAMAS! Greek Feta
2 tsp runny honey
Fresh Thyme leaves
30g finely grated cheddar
cheese (optional)
Method for pumpkin tart
Heat the oven to 180C (fan).
Peel & cut the butternut squash into 1cm thick slices. Cut the onion into 2cm wedges.
Place the veg on a baking tray. Drizzle in oil and season with salt and pepper. Use your hands to ensure that it’s coated.
Roast in the oven for 20 minutes, turning over occasionally.
Cut out a pumpkin shape from the shortcrust pastry roughly 30cm wide. Mix the soft cheese with the milk. Season with salt and pepper and whisk until smooth.
Spread the cheese sauce over the middle of the pastry pumpkin.
Fold in the edge (leaving the pastry stalk out) all the way around and crimp it at even intervals with your thumb and forefinger.
Brush the edge with beaten egg and bake in the oven for 20 mins.
Place the roasted squash evenly over the soft cheese on the pumpkin and scatter with red onion.
Crumble YAMAS! Feta cheese over the top and finish with a few Thyme leaves and a drizzle of honey.
Scattersome finely grated cheddar cheese over the pastry crust (optional).
Return to the oven for 5-7 minutes or until the pastry is golden brown and cooked.
Cut into slices and serve!
also check out my recipe for pumpkin skin crisps