How to Prepare Homemade Roast Pumpkin, Blue Cheese and Sage Tart
Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, Simple Way to Make Homemade Roast Pumpkin, Blue Cheese and Sage Tart. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Roast Pumpkin, Blue Cheese and Sage Tart, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Roast Pumpkin, Blue Cheese and Sage Tart delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Roast Pumpkin, Blue Cheese and Sage Tart using 11 ingredients and 5 steps. Here is how you can achieve it.
Ingredients and spices that need to be Take to make Roast Pumpkin, Blue Cheese and Sage Tart:
- 2 cup Plan flour
- 100 grams chilled butter, diced
- 1 egg, lightly beaten
- 100 grams parmeasan, finely grated
- 1 salt and ground black pepper
- 1 tbsp cold water, if needed
- 600 grams butternut pumpkin peeled cut into 2cm pieces
- 1 tbsp olive oil
- 100 grams blue cheese ( can be replaced with goats cheese)
- 1/4 cup small sage leaves
- 1 egg lightly beaten
Instructions 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.
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