Name: Pumpkin and courgette tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: spray oil, to grease; 2 sheets frozen savoury pastry, thawed; 1 tablespoon olive oil; 1 small onion, finely chopped; 1 - 2 courgettes, sliced; 1 teaspoon rosemary, finely chopped; 1 1/2 - 2 cups roasted or steamed pumpkin pieces; 5 eggs; 1/2 cup mascarpone; salt and freshly ground back pepper; 2 tablespoon grated parmesan

Pumpkin and courgette tart

This pumpkin and courgette tart recipe creates a delicious vegetarian meal packed with vegetables, mascarpone and parmesan. Cook until golden then serve with a fresh salad

Serves 4

Prep

20M

Cook

25M

Total

45M

This recipe first appeared in Food magazine.

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Ingredients

spray oil, to grease

2 sheets frozen savoury pastry, thawed

1 tablespoon olive oil

1 small onion, finely chopped

1 – 2 courgettes, sliced

1 teaspoon rosemary, finely chopped

1 1/2 – 2 cups roasted or steamed pumpkin pieces

5 eggs

1/2 cup mascarpone

salt and freshly ground back pepper

2 tablespoon grated parmesan

Method

1.Preheat the oven to 180°C. Place a shelf in the lower half of the oven. Spray a 12cm x 35cm tart pan (with removable base) with oil.

2.Join the two sheets of pastry together and line the tart pan, pressing the pastry gently into the base and sides. Trim any excess pastry and refrigerate the pastry-lined pan.

3.Meanwhile, heat the oil in a frypan over a medium-high heat and sauté the onion and courgette for 1-2 minutes to colour and partly cook. Stir in the rosemary.

4.Place the pumpkin pieces in the base of the tart pan. Scatter over the onion and courgette.

5.Whisk together the eggs and mascarpone until well combined. Season to taste. Pour over the veges and sprinkle with parmesan.

6.Bake the tart in the preheated oven for about 25 minutes until golden and puffed.

PER SERVE: Energy: 578kcal, 2421kj Protein: 16g Fat: 40g Saturated fat: 18g Cholesterol: 268mg Carbohydrate: 40g Fibre: 3g Sodium: 448mg
Note

Women's Weekly Food

Ingredients

Method

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