Roast Broccolini & Pumpkin Tart - Carême Pastry

Name: Roast Broccolini & Pumpkin Tart - Carême Pastry
Ingredients: 1 (445g packet) Sour Cream Shortcrust Pastry, defrosted; 2 x Bunches broccolini, ends trimmed; 2 tablespoons olive oil; Sea salt & cracked black pepper; 300g Pumpkin cut into 3cm cubes; 1 egg beaten; 1 tablespoon Nigella seeds; 100g Feta (we use Barossa Valley Cheese Co. feta); 1 tablespoon chopped fresh dill; Chili flakes (optional); Preheat oven to 200c fan-forced (220c conventional).; Line a large baking tray with baking paper, lay the entire sheet of pastry on the tray (you might need to dust pastry with a little flour).; Bake in pre-heated oven for 10 minutes, then reduce oven temperature to 180c fan-forced (200c conventional) and continue to bake for a further 20 minutes or until the pastry is golden.; Remove from oven, sprinkle with feta, fresh dill and chili (if using). Serve with a simple green salad.

www.caremepastry.com.au

Roast Broccolini & Pumpkin Tart - made using Carême Sour Cream Pastry. Creating easy to prepare meals using fresh seasonal ingredients.

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Ingredients

1 (445g packet) Sour Cream Shortcrust Pastry, defrosted
2 x Bunches broccolini, ends trimmed
2 tablespoons olive oil
Sea salt & cracked black pepper
300g Pumpkin cut into 3cm cubes
1 egg beaten
1 tablespoon Nigella seeds
100g Feta (we use Barossa Valley Cheese Co. feta)
1 tablespoon chopped fresh dill
Chili flakes (optional)
Preheat oven to 200c fan-forced (220c conventional).
Line a large baking tray with baking paper, lay the entire sheet of pastry on the tray (you might need to dust pastry with a little flour).
Bake in pre-heated oven for 10 minutes, then reduce oven temperature to 180c fan-forced (200c conventional) and continue to bake for a further 20 minutes or until the pastry is golden.
Remove from oven, sprinkle with feta, fresh dill and chili (if using). Serve with a simple green salad.