Roasted Pumpkin, Caramelised Onion, Blue Cheese & Walnut Tart
Nourish magazine
Nourish magazine
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Ingredients

  • Kay, Chef and owner of Rouge Cafe in Cambridge
  • Makes one large or twelve small tarts
  • 1 buttercup pumpkin, peeled and diced
  • 3 large brown onions, peel and thinly chopped
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp butter
  • ¼ cup cream
  • 1 egg
  • ¼ tsp ground nutmeg
  • flaky pastry
  • 70 g walnut pieces, fresh is best
  • 50 g blue cheese
  • Roast the pumpkin at 180C for 30mins.
  • While the pumpkin is roasting make the caramelised onions – gently fry the sliced onions in the olive oil for 15-20mins or until nice and soft, then add the brown sugar and balsamic vinegar, and caramelise carefully.
  • When the pumpkin is cooked, puree half of the pumpkin with the butter, cream, egg and nutmeg.
  • Grease your tin or mini tins and line with pastry.
  • Spread a layer of pumpkin puree over each (about a heaped tablespoon for small tarts), then a layer of onion, then scatter over the reserved pumpkin pieces and walnuts and top with nuggets of blue cheese.
  • Bake at 180C for approx 20mins or until golden.

Instructions

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