Save to your scrapbook
Pumpkin and onion tart
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1kg pumpkin or squash, such as coquina or acorn, peeled, deseeded and diced
75g essential Waitrose Lighter Soft Cheese
1 red chilli, finely chopped
2 tbsp chopped thyme
1 tbsp olive oil
1 red onion, sliced
215g sheet Cooks' Ingredients All Butter Shortcrust Pastry, defrosted
1 Preheat the oven to 200°C, gas mark 6. Cook the diced pumpkin in boiling water for 10–15 minutes until just tender. Drain well and roughly mash with the soft cheese, chilli, thyme and seasoning.
2 Meanwhile, heat the oil in a frying pan and fry the onion for 5–7 minutes until golden. Stir half into the pumpkin mixture.
3 Unroll the pastry sheet and place on a baking tray. Spread the pumpkin mixture over the pastry, leaving a 2–3cm border around the edge. Scatter over the remaining onions. Roughly fold the pastry edges over the filling and bake for 25–30 minutes until golden.
Typical values per serving:
Energy |
1,628kj 388kcals |
---|---|
Fat | 17.5g |
Saturated Fat | 9.4g |
Carbohydrate | 48.1 |
Sugars | 14.9g |
Protein | 9.6g |
Salt | 0.3g |
This recipe was first published in Fri Aug 15 16:41:00 BST 2014.
Average user rating