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40 minutes

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1 14 hours

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1 hour

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Pumpkin, sage and blue cheese tart

30 minutes

Pumpkin, sage and blue cheese tart

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

2 x 500 g rolls good-quality puff pastry
Flour, for dusting
1 whole pumpkin
1 T olive oil
A handful of fresh sage
Sea salt and freshly ground black pepper
1 free-range egg, beaten
¼ cup milk
100 g Woolworths creamy Blue Tower cheese

Method

Preheat the oven to 180°C. Unfold the puff pastry onto a lightly floured surface overlapping in such a way as to create a large pastry square.

Using a short sharp, knife, carefully cut out a large 2 to 3 cm-thick disc from the mid section of the pumpkin. Place the pumpkin disc (with seeds still intact) in the centre of the pastry square and, using a sharp knife, trace some 5 cm from its edge to create a bigger pastry disc.

Lightly drizzle a little olive oil over the pumpkin, top with sage, season to taste and fold the pastry over the edges of the pumpkin.

Transfer to a baking tray, whisk the egg and milk until combined and lightly brush the mixture over the surface of the pastry edge. Bake for 25 to 30 minutes, or until the pumpkin is tender and the pastry crust golden.

In the last 5 minutes, top with crumbled blue cheese and allow to melt. Serve hot.

Per serving: 3060.9 kJ, 15.2 g protein, 44.6 g fat, 109.5 g carbs

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Pumpkin, sage and blue cheese tart

Pumpkin, sage and blue cheese tart

Ingredients

Method