Maple, Pumpkin & Walnut Tart - Carême Pastry

Name: Maple, Pumpkin & Walnut Tart - Carême Pastry
Ingredients: 1 (375g packet) Carême All Butter Puff Pastry, defrosted; ½ cup roughly chopped mixed fresh herbs; 500g Kent Pumpkin, sliced into 1cm pieces; 1 tablespoon maple syrup; 2 tablespoons olive oil; ¼ teaspoon sea salt flakes; A pinch of dried chilli flakes; 300g (1 bunch) silverbeet, ribs removed and roughly chopped; 1 garlic clove, finely chopped; ⅓ cup walnut halves, toasted; 2 large handfuls sage leaves; Olive oil, to shallow fry the sage; 200g buffalo mozzarella, torn.; Preheat oven to 180°C fan-forced (200°C conventional).; In a large mixing bowl, toss the pumpkin together with 1 tablespoon of olive oil and the maple syrup, sea salt flakes and chilli flakes, then spread mixture out on a lined baking sheet.; Place pumpkin into the oven and bake for 15 minutes. Turn the pumpkin over and bake for another 15 minutes. Once cooked, remove the pumpkin from the oven and set aside to cool.; Increase oven temperature to 220°C (240°C conventional).; While the pastry is cooking, heat 1 tablespoon of olive oil in a large fry pan over medium heat, then add the garlic and silverbeet and toss until the silverbeet has wilted. Set aside to cool.; If you don’t like walnuts, you can substitute them with almonds or pepitas.

www.caremepastry.com.au

Sweet, rich pumpkin and maple syrup are perfectly balanced in this tart by bitter silverbeet, herby sage and crunchy toasted walnut.

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Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
½ cup roughly chopped mixed fresh herbs
500g Kent Pumpkin, sliced into 1cm pieces
1 tablespoon maple syrup
2 tablespoons olive oil
¼ teaspoon sea salt flakes
A pinch of dried chilli flakes
300g (1 bunch) silverbeet, ribs removed and roughly chopped
1 garlic clove, finely chopped
⅓ cup walnut halves, toasted
2 large handfuls sage leaves
Olive oil, to shallow fry the sage
200g buffalo mozzarella, torn.
Preheat oven to 180°C fan-forced (200°C conventional).
In a large mixing bowl, toss the pumpkin together with 1 tablespoon of olive oil and the maple syrup, sea salt flakes and chilli flakes, then spread mixture out on a lined baking sheet.
Place pumpkin into the oven and bake for 15 minutes. Turn the pumpkin over and bake for another 15 minutes. Once cooked, remove the pumpkin from the oven and set aside to cool.
Increase oven temperature to 220°C (240°C conventional).
While the pastry is cooking, heat 1 tablespoon of olive oil in a large fry pan over medium heat, then add the garlic and silverbeet and toss until the silverbeet has wilted. Set aside to cool.
If you don’t like walnuts, you can substitute them with almonds or pepitas.