This recipe first appeared in Food magazine.
Follow Food on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Method
1.Preheat oven to 220°C. Toss the pumpkin and oil in a roasting pan and roast for 20 minutes.
2.Meanwhile, roll the pastry out to approximately 31cm x 22cm rectangle. Transfer to a greased baking tray. Score a ½cm border around the edge with a butter knife, taking care not to cut all the way through. Prick the base all over with a fork, brush the edges with beaten egg.
3.Mix the remaining egg with the ricotta and spread inside the border.
4.Scatter the pumpkin pieces over the ricotta, then add olives, tomatoes, crumbled feta, pine nuts and thyme.
5.Reduce oven temperature to 210°C. Bake the tart for 25 minutes or until risen and golden. Scatter with basil leaves and serve warm or cold.
You can change the tart up by adding sliced chopped chorizo, cooked cubed beetroot or some sundried tomato. You can use 1½ sheets of flaky puff pastry instead of a block. PER SERVE Energy 529kcal, 2218kj • Protein 15.8g • Total Fat 32g • Saturated Fat 13.4g • Carbohydrate 40.5g • Fibre 6g • Sodium 601mg
Note
