I think I peel more pumpkin than anyone; it is always on the menu at our house. Very rarely are there any leftovers, but I managed to hide enough to make this simple tart with a few extra ingredients. Over the coming holidays a block of puff pastry in the freezer will come into its own. Use it to whip up a pie or tart when visiting friends or going on a picnic.
|200 g||Puff pastry (Main)|
|200 g||Ricotta cheese|
|½ cup||Tasty cheese|
|1||Spring onion, chopped|
|3||Eggs, lightly whisked|
|1 Tbsp||Chopped parsley|
|2 cups||Pumpkin, roasted, cut into cubes (Main)|
|¼ cup||Pine nuts, toasted (Main)|
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- Heat oven to 180C.
- Roll the puff pastry on a lightly floured board. Line a 12 x 34cm tart tin or a round 23cm tin. Prick the base with a fork, cover with baking paper, fill with baking beans or rice, then bake for 20 minutes until cooked and golden. Remove the paper for a further 5 minutes to dry the base.
- In a small bowl, combine the ricotta, cheese, nutmeg, spring onion, eggs and parsley. Season with salt and freshly ground pepper.
- Spread the pumpkin and 1 tablespoon pine nuts over the tart base. Pour over the egg mixture. Bake in the oven for 35 minutes until set and golden.
- Serve warm with a sprinkling of the remaining pine nuts.