Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, roast pumpkin, blue cheese and sage tart. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Roast Pumpkin, Blue Cheese and Sage Tart is one of the most popular of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Roast Pumpkin, Blue Cheese and Sage Tart is something which I have loved my entire life.
Add half the roasted pumpkin and chopped sage leaves. Add a soup ladle (about half a cup) of hot stock to the frypan, turn the heat down to a simmer and stir until When the rice is nearly soft, add the remaining pumpkin, parmesan and blue cheese (if using). Stir gently to combine, serve immediately.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Roast Pumpkin, Blue Cheese and Sage Tart:
- Prepare 2 cup Plan flour
- Make ready 100 grams chilled butter, diced
- Get 1 egg, lightly beaten
- Take 100 grams parmeasan, finely grated
- Make ready 1 salt and ground black pepper
- Prepare 1 tbsp cold water, if needed
- Take 600 grams butternut pumpkin peeled cut into 2cm pieces
- Prepare 1 tbsp olive oil
- Prepare 100 grams blue cheese ( can be replaced with goats cheese)
- Take 1/4 cup small sage leaves
- Get 1 egg lightly beaten
Put the cheese, lemon juice and sage into a bowl. Check your blue cheese to make sure it is suitable for vegetarians if necessary - some dolcelatte is vegetarian, but Roquefort isn't. Roasted figs wrapped in Parma ham with blue cheese and rocket. Guinea fowl with porcini and lardons.
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.
Etta's tamari-roasted pumpkin, sunflower and horseradish. Pumpkin's sweet and earthy flavours make it a versatile ingredient for desserts and savoury dishes. Pumpkin takes pride of place in the world of pies and tarts - try it savoury in Danielle Alvarez pumpkin galette with blue cheese and thyme. Try this Roast Pumpkin Tart with Caramelized Onion & Fetta Cheese recipe by Chef Julio Castellano. Pour the egg mixture over pumpkin and cheese mix and make sure it spreads out evenly.
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