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.
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 & chèvre 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.
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!
- 125g plain flour
- 55g butter, room temperature
- pinch of salt
- 347g pumpkin
- 200g sweet potato
- 2 carrots
- 2 tablespoons heavy cream
- 1 tablespoon butter
- 1 teaspoon nutmeg, grated
- salt and pepper
- 116g onion
- 1 tablespoon brown sugar
- 1 teaspoon honey
- 1 teaspoon vinegar
- 110g goat cheese
- 2 sprigs of thyme
- Add a pinch of salt to flour before rubbing in the butter to create a breadcrumb texture.
- Add a few drops of water at a time (couple tbsps) until it forms a dough.
- 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.
- Preheat the oven at 400 degrees F or 205 degrees C.
- Bake the crust with the dried beans on top for 50.
- 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.
- In the meantime peel and chop your pumpkin into 2" pieces, sweet potato and carrot into 1" pieces.
- Boil a pot of water with salt and cook vegetables for about 10 minutes until they are almost sliding off the fork when pricked.
- Mash the vegetables by hand or put them in a food processor with the heavy cream and blend until smooth.
- Mix in the butter, nutmeg, salt and pepper into the pumpkin mixture.
- 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.
- Bake the pumpkin tart for 30-40 minutes until goat cheese is golden.
- 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.