Roast Pumpkin, Blue Cheese and Sage Tart

Name: Roast Pumpkin, Blue Cheese and Sage Tart
Cuisine: American
Ingredients: 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

Twill 013 @cook_3005907

Roast Pumpkin, Blue Cheese and Sage Tart

Twill 013 @cook_3005907

Saved

Ingredients

2 cupPlan flour
100 gramschilled butter, diced
1egg, lightly beaten
100 gramsparmeasan, finely grated
1salt and ground black pepper
1 tbspcold water, if needed
600 gramsbutternut pumpkin peeled cut into 2cm pieces
1 tbspolive oil
100 gramsblue cheese ( can be replaced with goats cheese)
1/4 cupsmall sage leaves
1egg lightly beaten

Saved

Steps

1

Preheat oven to 200°C fan forced ( 220°C conventional).
2

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.
3

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.
4

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.
5

Cook for 30 minutes or until pastry is crisp and golden.