Pumpkin, sage and parmesan tart

Recipes / Vegetarian

Although under $2 a serve this tart looks a million bucks. Its also versatile and can be served hot or cold.

Recipe «Pumpkin, sage and parmesan tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author Gomer would need: 2 sheets frozen reduced-fat shortcrust pastry, partially thawed, 500g butternut pumpkin, peeled, cut into 2cm cubes, 1 medium red onion, cut into thin wedges, Olive oil cooking spray, 1/4 tsp dried chilli flakes , 1/4 tsp ground coriander, 1 tbsp whole fresh sage leaves, 4 eggs , 1/4 cup milk, 1/2 cup grated parmesan cheese.

Ingredients:

  • 2 sheets frozen reduced-fat shortcrust pastry, partially thawed 
  • 500g butternut pumpkin, peeled, cut into 2cm cubes 
  • 1 medium red onion, cut into thin wedges 
  • Olive oil cooking spray 
  • 1/4 tsp dried chilli flakes 
  • 1/4 tsp ground coriander 
  • 1 tbsp whole fresh sage leaves 
  • 4 eggs 
  • 1/4 cup milk 
  • 1/2 cup grated parmesan cheese 

Instructions

  1. Preheat oven to 200°C/180°C fan-forced. Place baking tray on top shelf of oven. Line another baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.