Cheddar Pastry Tart with Pumpkin and Broccolini - Better Homes & Gardens Australia
An easy, fuss-free vegetarian dish can be tricky to find, luckily we've got it covered! Try out this cheddar pastry roast pumpkin tart!
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Cooking tools:
- Food processor
- Tart pan
- Pie weights
- Rolling pin
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Stove
- Kettle
- Pot
- Colander
- Mixing bowl
- Pitcher
- Whisk
- Skillet
- Plate
- Serving platter
Ingredients
- 500g Kent pumpkin, peeled, cut into wedges
- 1 Tbsp extra virgin olive oil
- Sea-salt flakes and freshly ground black pepper, to season
- 1 bunch broccolini, halved lengthways
- 5 free-range eggs
- 1/3 cup thickened cream
- 2 cloves garlic, crushed
- 100g Danish feta, thinly sliced
- 2 green onions, finely chopped
- 1 zucchini, sliced into ribbons
- 1/4 cup pecans, toasted, honey, salad leaves and fried sage leaves, to serve
- CHEDDAR PASTRY
- 150g unsalted butter, chilled, chopped
- 1 3/4 cups plain flour
- 1/2 cup coarsely grated vintage cheddar
- 1 free-range egg yolk
- 1 Tbsp chilled water, if needed
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