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Pumpkin and onion tart
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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:
This recipe was first published in August 2014.