Appetizers/Small Bites, Mains, Vegetarian Recipes

Pumpkin Tart

April 7, 2014

I’m back! I have been absent from The Yummy Truth for a bit with launching a pop-up shop in London called JAMROCK and building an online store but I’m back now with great recipes and food photography that will have your lips watering and tummy growling. I haven’t been eating meat for over a month but before you groan with despair I am not selfish so I still have a few meaty recipes to share and I don’t think I am going to be a vegetarian full time. I consider myself to be a pescatarian-who-will-dabble-in-a-bit-of-meat-if-it-seems-simply-irresistible-because-life-is-too-short kinda gal. Yes it’s a mouthful but I’m sure you get my gist. 

Pumpkin and goat cheese tart with roasted sweet onions

Pumpkin and goat cheese tart with roasted sweet onions

On the weekend I enjoyed a lovely meal and instead of having an appetiser and a main I had two appetisers. Oh I forgot to mention that since I’ve been away I have lost 17 lbs, not even on purpose, but I’ll share those secrets in another post. Anyway my main/second appetiser was a “roasted onion & calabaza pumpkin, fried almond & chΓ¨vre cheese tartlet”; it was good but it wasn’t great, however it was inspiring. I frankly skipped the long title and named my version a pumpkin tart for simplicity but I could have name it, “roasted sweet Spanish onions and calabaza pumpkin, root vegetables and goat cheese with a sprinkle of thyme tart”, but I thought I’d spare you the mouthful so you can actually hurry up and have a mouthful. 

Pumpkin tart

Pumpkin tart

The cheese board you should probably be jealous of ;)

The cheese board you should probably be jealous of.

This recipe is perfect for all sorts of occasions: an appetiser for a lovely romantic meal with low lighting, a dish for your next dinner party or even an excuse to show off my new cheese board that I got as a birthday present (don’t be jealous). 

As always I hope you enjoy. 

Live, Love, Eat! 

April x

Prick your tart base with a fork

Prick your tart base with a fork

Top tart base with any dried peas or beans

Top tart base with any dried peas or beans 

Roasted sweet onions

Roasted sweet onions

 

Pumpkin Tart going in the oven

Pumpkin Tart going in the oven

Freshly baked Pumpkin Tart

Freshly baked Pumpkin Tart

 

Pumpkin & Goat Cheese Tart

Pumpkin & Goat Cheese Tart

Pumpkin tart served on cheese board

Pumpkin tart served on cheese board

Pumpkin Tart
Serves 6
A delicious savoury tart
Print
Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
2 hr
Prep Time
25 min
Cook Time
1 hr 30 min
Total Time
2 hr
For base
  1. 125g plain flour
  2. 55g butter, room temperature
  3. pinch of salt
For filling
  1. 347g pumpkin
  2. 200g sweet potato
  3. 2 carrots
  4. 2 tablespoons heavy cream
  5. 1 tablespoon butter
  6. 1 teaspoon nutmeg, grated
  7. salt and pepper
  8. 116g onion
  9. 1 tablespoon brown sugar
  10. 1 teaspoon honey
  11. 1 teaspoon vinegar
  12. 110g goat cheese
  13. 2 sprigs of thyme
For the tart crust
  1. Add a pinch of salt to flour before rubbing in the butter to create a breadcrumb texture.
  2. Add a few drops of water at a time (couple tbsps) until it forms a dough.
  3. Roll the dough and put it in a 6" pan, prick the base with a fork top with dry beans and chill for 30 minutes in the fridge.
  4. Preheat the oven at 400 degrees F or 205 degrees C.
  5. Bake the crust with the dried beans on top for 50.
For the filling
  1. Chop the onions and mix with sugar, honey and vinegar. Place in a non-stick baking pan and cook in the oven while the crust is baking.
  2. In the meantime peel and chop your pumpkin into 2" pieces, sweet potato and carrot into 1" pieces.
  3. Boil a pot of water with salt and cook vegetables for about 10 minutes until they are almost sliding off the fork when pricked.
  4. Mash the vegetables by hand or put them in a food processor with the heavy cream and blend until smooth.
  5. Mix in the butter, nutmeg, salt and pepper into the pumpkin mixture.
  6. Once the crust has cooked allow it to cool for about 10 minutes, turn down the oven to 375 degrees F or 190 degrees C, before filling it with the onions, pumpkin mixture, topped with goat cheese and thyme leaves.
  7. Bake the pumpkin tart for 30-40 minutes until goat cheese is golden.
Notes
  1. If you are reheating the tart do so covered in the oven at 350 degrees F or 178 degrees C. Do not reheat in the microwave.
The Yummy Truth http://www.theyummytruth.com/

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2 Comments

  • Reply Rochelle April 7, 2014 at 12:53 pm

    Perfect timing! I have more than enough pumpkin at home.
    Looking forward to that post on the weight loss.

    • Reply theyummytruth April 7, 2014 at 1:25 pm

      Let me know how yours turns out Rochelle! Thanks for sharing your comment πŸ™‚

    Please let me know what you think!

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