Pumpkin, sage and blue cheese tart
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- Abigail Donnelly
- 4
- Easy
- Pescatarian
- 25 minutes
- 30 minutes
- Creation Viognier 2009
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
Cooking Instructions
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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