Pumpkin & Caramelised Onion Tart
Vegetarian
Serves 6 people
75 min cook
A warm tart is a classic winter dish, but this one is anything but boring! The combination of Anathoth Farm Caramelised Onion Relish, honey, mustard and pumpkin on a flaky puff pastry base will have your mouth watering.
Dish this up for guests with a simple mesclun salad.
Ingredients
- 1 sheet Flaky Puff pastry, thawed
- 250g Pumpkin, cut into wedges
- 1 Egg
- 1 tsp Mustard
- 1 tsp Honey
- 1/4 cup Milk
- 1/8 tsp Salt
- 1/2 cup Anathoth Farm Caramelised Onion Relish
Method
- Preheat oven to 200°C. Lightly grease a loose-bottom tart tin.
- Arrange pumpkin in a baking dish, drizzle with oil and cover with tin foil. Bake for 30 minutes or until soft.
- Reduce oven to 180°C. Line prepared tin with pastry and prick with a fork. Fill with baking paper and baking beans, and blind bake for 10 minutes. Remove baking beans and bake for a remaining 10 minutes.
- Meanwhile, to make the filling, scoop out 50g of flesh from the cooked pumpkin. Transfer to a blender along with remaining ingredients (except for the Caramelised Onion Relish) and blend until smooth.
- Spread caramelised onion relish over the baked pastry case. Pour over the filling and bake for 25 minutes, until cooked through and beginning to brown on top.
- Allow to cool slightly. Serve warm or chilled, topped with extra caramelised onion relish.
This Recipe Uses
Caramelised Onion Relish 420g
$6.99
420g
