Although under $2 a serve this tart looks a million bucks. Its also versatile and can be served hot or cold.
- Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
- Grease a 2.5cm-deep, 11.5cm x 34cm (base) rectangular loose-based fluted tart pan. Line base and sides with pastry. Prick base with a fork. Freeze for 15 minutes or until firm.
- Place pumpkin and onion on prepared tray. Spray with oil. Sprinkle with chilli and coriander. Season with salt and pepper. Place on lower shelf of oven. Place pastry case on hot baking tray in oven. Bake for 10 minutes. Add sage to pumpkin mixture. Bake for a further 5 minutes or until pastry is golden and vegetables are just tender. Remove pastry case and vegetables from oven. Reduce oven temperature to 180°C/160°C fan-forced.
- Place eggs, milk and half the parmesan in a large jug. Whisk to combine. Season with salt and pepper. Arrange vegetables in pastry case. Pour over egg mixture. Sprinkle with remaining parmesan. Bake for 35 to 40 minutes or until golden and just set. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set