Recipe of Quick Roast Pumpkin, Blue Cheese and Sage Tart

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, roast pumpkin, blue cheese and sage tart. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roast Pumpkin, Blue Cheese and Sage Tart is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Roast Pumpkin, Blue Cheese and Sage Tart is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can have roast pumpkin, blue cheese and sage tart using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roast Pumpkin, Blue Cheese and Sage Tart:

1. Get 2 cup Plan flour
2. Make ready 100 grams chilled butter, diced
3. Get 1 egg, lightly beaten
4. Take 100 grams parmeasan, finely grated
5. Make ready 1 salt and ground black pepper
6. Get 1 tbsp cold water, if needed
7. Take 600 grams butternut pumpkin peeled cut into 2cm pieces
8. Prepare 1 tbsp olive oil
9. Get 100 grams blue cheese ( can be replaced with goats cheese)
10. Make ready 1/4 cup small sage leaves
11. Prepare 1 egg lightly beaten

Steps to make Roast Pumpkin, Blue Cheese and Sage Tart:

1. Preheat oven to 200°C fan forced ( 220°C conventional).
2. Pulse flour, butter in a food processed until it resembles fine bread crumbs. Add the egg 1/2 the parmesan cheese and season with salt and pepper. Pulse to form a Dough, adding water if needed. Bring pastry together on a lightly floured surface. Shape into a 2cm thick rectangle. Wrap in plastic wrap and put in fridge.
3. Toss pumpkin and oil in a medium bowl. Season well with salt and pepper, then spread in single layer on a oven tray lined with baking paper. Roast for 20 minutes or until just tender.
4. Roll out the pastry on a lightly floured surface until 30 x 20 cm rectangle. Put on oven tray lined with baking paper. Scatter pumpkin over the pastry, leaving a 3 cm border. Don't over do the blue cheese, then scatter over the sage leaves and remaining parmesan cheese. fold over free edges of the pastry to partially cover the filling and brush with the beaten egg.
5. Cook for 30 minutes or until pastry is crisp and golden.

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