This tart is amazing on flavour and was inspired by one of the best, Tom Walton. SERVES 3.
INGREDIENTS
1 sheet of puff pastry, thawed
Pesto, I use Gold Gourmet Foods
1 large red onion, sauteed
Olive oil
Garlic, minced
Fresh rosemary
Salt & pepper
Dried, mixed herbs
Pumpkin, cut & roasted
Almond, pan roasted
Goats feta
Spinach
Fresh flat-leaf parsley
Balsamic glaze
Fig jam, I brought mine from the local farmers market
METHOD
Thaw your sheet of puff pastry and pre-heat your oven to 180 degrees, fan forced.
Cut pumpkin into thin(ish) wedges and leave the skin on. Coat in olive oil, pepper & salt. Cook for 20-30mins
Roast your nuts in a fry pan and put to the side
Then add oil to that pan and add in sliced red onion, garlic and dried herbs
Once your pastry is defrosted spread the pesto on the bottom
Add spinach leaves into the onion mix and stir for 3mins
Add the onion mix onto the pastry and the pumpkin once it has finished cooking
Sprinkle with the nuts and cook until the pastry is golden and puffy
Pull out of the oven and add the goats cheese and the fig jam with fresh parsley
Drizzle balsamic glaze and go and enjoy this delectable tart, you'll wish you made more. That is a hint.
Thankyou Tom Walton for the inspiration. He truly is a fantastic chef that makes vegetables inviting to the fussiest of eaters.
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