Recipe: Ruth Pretty’s Pumpkin & Red Pepper Tart with Creamy Goat Cheese


This easy vegetarian tart is practically begging to be shown off at your next gathering. 

Words & recipe: Ruth Pretty  Styling & photo: Carolyn Robertson 

INGREDIENTS

500g peeled pumpkin, cut into chunky pieces
2 tablespoons olive oil
2 tablespoons fresh oregano or thyme leaves
200g puff pastry
½ medium onion, finely chopped
2 cloves garlic, finely chopped
1 red chilli, deseeded, finely chopped (optional)
1 red pepper deseeded, halved and cut into chunky pieces
75g creamy goat cheese
1 egg mixed with 1 tablespoon water
2 eggs
3 tablespoons cream
flaky sea salt and freshly ground black pepper

METHOD

Heat oven to 180°C. Place pumpkin, 1 tablespoon olive oil and oregano/thyme into a low-sided tray. Toss together and season with salt and pepper to taste. Roast for 20 to 25 minutes, or until tender. Set aside to cool.

Lightly grease with baking spray a 21cm x 29cm low-sided tray and line the base and sides with baking paper. Roll out the pastry to a rectangle 24cm x 32cm (2mm thick) and use it to line the prepared tray, leaving enough pastry to cover and lap over the sides. Chill.

Pour remaining oil into a frypan set over medium-high heat and add the onion. Cook for 3 to 4 minutes, or until soft but not brown. Add the garlic and chilli and cook for a further 2 to 3 minutes, then tip onto a plate to cool. Using the same pan, cook the red pepper over high heat for 2 to 3 minutes, until the skin looks shiny, but the flesh isn’t cooked. Remove from the heat and let cool.

Spread the onion mixture evenly over the pastry, then scatter over the pumpkin and red pepper. Dollop teaspoons of goat cheese between the vegetables and season to taste. Brush the pastry edges with the egg/water mix.

More stories you might like:
The buzz on Kelli Walker's burgeoning business, Forage & Ferment

Break the eggs into a jug and whisk lightly. Add cream and stir to mix, then pour this mixture in and around the vegetables/cheese. Gently move the tin from side to side to disperse the cream. Bake for 30 to 35 minutes or until pastry is golden brown and filling is set. If the topping begins to look too brown, cover loosely with foil until pastry is fully cooked. Cool to room temperature and leave in the tray to take to the picnic.

Serves 6

NZ Life and Leisure This article first appeared in NZ Life & Leisure Magazine.
Discuss This Article
Send this to a friend