Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roast pumpkin, blue cheese and sage tart. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Roast Pumpkin, Blue Cheese and Sage Tart is one of the most favored of recent trending foods on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Roast Pumpkin, Blue Cheese and Sage Tart is something which I’ve loved my whole life. They’re nice and they look fantastic.
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.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook roast pumpkin, blue cheese and sage tart using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roast Pumpkin, Blue Cheese and Sage Tart:
- Take 2 cup Plan flour
- Prepare 100 grams chilled butter, diced
- Make ready 1 egg, lightly beaten
- Take 100 grams parmeasan, finely grated
- Take 1 salt and ground black pepper
- Take 1 tbsp cold water, if needed
- Get 600 grams butternut pumpkin peeled cut into 2cm pieces
- Make ready 1 tbsp olive oil
- Prepare 100 grams blue cheese ( can be replaced with goats cheese)
- Make ready 1/4 cup small sage leaves
- Prepare 1 egg lightly beaten
Baked pumpkin with garlic and sage is a side dish with maximum taste and minimal effort. Cut the pumpkin in half and scoop out the seeds, then use a good vegetable peeler to remove the skin. Cut into slices, and then baste it in the garlic and sage butter. This autumnal take on a favourite comfort food recipe mixes tender, golden wedges of roast pumpkin, gently spiced with garlic, paprika and sage, with a pillowy blanket of cheesy baked macaroni.
Steps to make Roast Pumpkin, Blue Cheese and Sage Tart:
- Preheat oven to 200°C fan forced ( 220°C conventional).
- 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.
- 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.
- 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. Don't 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.
- Cook for 30 minutes or until pastry is crisp and golden.
The deep tang of blue cheese works beautifully alongside sweet, caramelised pumpkin, and the musky perfume of sage gives everything a fresh, almost. 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 . Place the roasted pumpkin chunks and feta cheese onto the pastry. Pour the egg mixture over top of the pumpkin and feta. 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.
So that’s going to wrap this up for this exceptional food roast pumpkin, blue cheese and sage tart recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
