|Prep Time||30 minutes|
|Cooking Time||50 minutes|
|Baking Pan||36cm x 10cm rectangular tart pan|
- 1 sheet frozen shortcrust pastry, thawed (we used ‘Careme’)
- 500g pumpkin, peeled, cut into 2cm pieces
- 1 red onion, cut into wedges
- 1 tablespoon extra virgin olive oil
- 300g truss cherry tomatoes
- 20g butter
- 4 eschallots, finely chopped
- 250g sour cream
- ½ cup grated parmesan cheese
- ¼ cup walnuts, chopped
- 50g goats cheese
- ¼ cup baby basil leaves
Preheat oven to 190°C (170°C fan-forced). Grease a 36cm x 10cm rectangular tart pan and line with the puff pastry. Press into the corners, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line pastry with baking paper, fill with baking weights and bake for 10 minutes. Remove the paper and weights and bake for a further 10-15 minutes or until pastry is golden and cooked through. Set aside to cool.
Meanwhile, place pumpkin and onion on a large baking tray. Drizzle over oil and season well. Bake for 30-40 minutes, until tender. Add tomatoes to the same tray for the last 10 minutes of baking.
Melt butter in a small frypan over medium heat. Cook eschallot, stirring, for 6-8 minutes, until soft and translucent. Transfer to a bowl to cool. Add sour cream and parmesan and season well. Spread over the base of the pastry shell. Scatter over walnuts and bake for 10 minutes, until filling is just set.
Arrange pumpkin, onion and tomatoes over filling. Top with crumbled goats cheese and basil leaves to serve.