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Pumpkin & caramelised onion tart with pomegranate & sorrel

20 minutes prep.

20 minutes cooking

Serves 4-6

20 minutes prep.

20 minutes cooking

Serves 4-6

Method

Step 1 Preheat the oven to 180C fan-forced. Step 2

Place the pumpkin in a roasting tin and coat well with oil. Sprinkle over the paprika, season with salt and pepper and roast for 30–35 minutes until tender.

Step 3

Meanwhile, for the caramelised onions, place a large, heavy-based frying pan over high heat and add the oil, onion, garlic and chilli. Fry until the onion is translucent and softened.

Step 4

Add the vinegar and wine and cook until the liquid has reduced by three-quarters – it should be a bit sticky and sweet and darkly coloured. Season with salt and pepper and set aside.

Step 5

Peel away the pumpkin skin and place the roasted flesh in a food processor. Add the buttermilk, season with salt and pepper and whiz to a smooth paste.

Step 6

Scatter a little flour on a baking tray and lay the pastry sheets on top, pressing them together so they join end to end. Brush with oil and then smear the pumpkin puree over the pastry, leaving a 2 cm border around the edge. Using a teaspoon, blob the caramelised onions over the tart.

Step 7

Bake until the pastry is golden and flaky at the edges, and the base is cooked through, about 15–20 minutes.

Step 8

Once cooked, sprinkle the pomegranate seeds, sorrel, almonds and pumpkin seeds over the top, and you’re ready to slice and serve.

Ingredients
Method

Ingredients

  • 1 butternut pumkin, skin on, cut into wedges
  • Extra-virgin olive oil
  • Good pinch of smoked hot paprika
  • Salt flakes and freshly ground black pepper
  • 100 ml buttermilk
  • Flour, for dusting
  • 2 sheets of puff pastry
  • Seeds of 1/2 pomegranate
  • 2 handfuls of red-veined sorrel
  • 50 g roasted almonds, roughly chopped
  • 50 g toasted pumpkin seeds

CARAMELISED ONIONS

  • 80 ml extra-virgin olive oil
  • 2 large red onions, finely sliced
  • 1 garlic clove, crushed
  • 1/2 long red chilli, finely chopped
  • 2 tablespoons balsamic vinegar
  • 100 ml red wine
  • Salt flakes and freshly ground black pepper

Method

Step 1 Preheat the oven to 180C fan-forced. Step 2

Place the pumpkin in a roasting tin and coat well with oil. Sprinkle over the paprika, season with salt and pepper and roast for 30–35 minutes until tender.

Step 3

Meanwhile, for the caramelised onions, place a large, heavy-based frying pan over high heat and add the oil, onion, garlic and chilli. Fry until the onion is translucent and softened.

Step 4

Add the vinegar and wine and cook until the liquid has reduced by three-quarters – it should be a bit sticky and sweet and darkly coloured. Season with salt and pepper and set aside.

Step 5

Peel away the pumpkin skin and place the roasted flesh in a food processor. Add the buttermilk, season with salt and pepper and whiz to a smooth paste.

Step 6

Scatter a little flour on a baking tray and lay the pastry sheets on top, pressing them together so they join end to end. Brush with oil and then smear the pumpkin puree over the pastry, leaving a 2 cm border around the edge. Using a teaspoon, blob the caramelised onions over the tart.

Step 7

Bake until the pastry is golden and flaky at the edges, and the base is cooked through, about 15–20 minutes.

Step 8

Once cooked, sprinkle the pomegranate seeds, sorrel, almonds and pumpkin seeds over the top, and you’re ready to slice and serve.

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$40.00