Pumpkin, parmesan & sun-dried tomato damper

Sun-dried tomatoes and parmesan give this Aussie camp-side classic an Italian twist.

Recipe «Pumpkin, parmesan & sun-dried tomato damper» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 500g butternut pumpkin, peeled, deseeded, coarsely chopped, 600g self-raising flour, 90g chilled butter, chopped, 100g sun-dried tomatoes, coarsely chopped, 40g shredded parmesan , 2 tbsp chopped fresh chives, 125ml milk, 1 egg, lightly whisked , Cheddar, to serve, Prosciutto slices, to serve.

Ingredients:

• 500g butternut pumpkin, peeled, deseeded, coarsely chopped 
• 600g self-raising flour 
• 90g chilled butter, chopped 
• 100g sun-dried tomatoes, coarsely chopped 
• 40g shredded parmesan 
• 2 tbsp chopped fresh chives 
• 125ml milk 
• 1 egg, lightly whisked 
• Cheddar, to serve 
• Prosciutto slices, to serve 

Instructions

1. Preheat oven to 200°C. Cook the pumpkin in a steamer basket over a saucepan of simmering water for 15 minutes or until tender. Transfer to a bowl and use a fork to mash until smooth. Set aside to cool completely.
2. Lightly flour a baking tray. Place the flour and butter in a large bowl. Use your fingertips to rub in the butter until the mixture resembles fine breadcrumbs. Add the sun-dried tomato, parmesan and chives, and mix until well combined.
3. Add the milk and egg to the pumpkin mixture and stir until well combined. Add to the flour mixture and mix until almost combined. Turn onto a lightly floured surface and use your hands to bring the dough together. Knead for 2-3 minutes or until smooth. Shape the dough into a 20cm disc and place on the floured tray. Use a sharp knife dipped in flour to mark 8 wedges in the dough.
4. Bake in oven for 45 minutes or until golden brown and the loaf sounds hollow when tapped on the base. Transfer to a wire rack to cool. Cut into wedges and serve with cheddar and prosciutto.