Punmpkin, sage and caramelised onion tartlet

  • Serves 4 *

  • 300g pumpkin, 1-2cm diced *

  • 1/2 red onion, sliced *

  • drizzle olive oil *

  • 30g brown sugar *

  • 4 eggs *

  • 200ml cream *

  • 200ml milk *

  • 5 sheets filo pastry *

  • 75g butter, melted *

  • 8 sage leaves *

  • 100g goat's curd *


  • _Pear and walnut salad _ *

  • 1 pear, sliced thinly *

  • 100g parmesan, grated 75g toasted walnuts *

  • 60g washed rocket *

  • olive oil *

  • salt and pepper *

On a baking tray, place the diced pumpkin and sliced onion coated with a little olive oil and sprinkled with the brown sugar. In a bowl, whisk the eggs, cream and milk together and set aside. Place in oven at 180C for 15-20 minutes or until soft and onion is looking caramelised. Position a sheet of filo pastry on a cutting board and brush (using a pastry brush) gently with melted butter and apply another sheet over the top so corners match. Once again brush gently with butter and repeat until all filo pastry is stuck together with butter. Cut pastry into four even squares. Place squares into small tart cases with corners sticking up and out. Between the four filo cases share the roasted pumpkin and onion, sage (ripped) and the goat's curd and arrange nicely. Divide the egg mixture between the four and season each one. Bake in oven at 160C for 15-20 minutes or until golden brown, remove from tart case and allow to cool. Combine salad ingredients. Enjoy accompanied by the pear and walnut salad.

The West Australian

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