Creamy Pumpkin & Radish Tart

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9 Ingredients

Number of servings

2 sheets frozen shortcrust pastry, partially thawed
800grams Kent pumpkin, peeled, cut into 3cm pieces, seeds reserved
1/2 bunch rosemary, leaves picked, finely chopped
3 cloves garlic , crushed
2tablespoons extra virgin olive oil
2 free range eggs
3/4 cup sour cream
1 small carrot, peeled into ribbons
2 radish, thinly sliced, small leaves reserved

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Creamy pumpkin filling with crunchy carrot and peppery radish. This divine vegetable tart transports wonderfully, making it a great choice for a picnic.

Method

Step 1 of 6

Preheat oven to 200°C/180C fan-forced.

Step 2 of 6

Place pumpkin, rosemary, garlic and oil on a baking tray lined with baking paper, then toss to coat. Place reserved seeds on one side of tray. Bake for 40 minutes or until pumpkin is tender, removing seeds from tray after 10 minutes, when crisp.

Step 3 of 6

Line base and sides of a 11.5 x 34cm (2.5cm deep) loose-based tart pan with pastry. Trim excess pastry. Place pan in freezer for 20 minutes or until frozen.

Step 4 of 6

Place tart pan on a baking tray. Prick base of pastry with a fork. Line with baking paper and fill with pie weights or uncooked beans. Bake for 10 minutes or until pastry starts to brown. Remove weights and paper, then bake for a further 10 minutes or until base is golden and cooked through. Set aside to cool.

Step 5 of 6

Reduce oven to 180°C/160°C fan-forced. Place pumpkin mixture, eggs and half of the sour cream in a food processor. Process until smooth. Season. Pour pumpkin mixture into pastry case. Bake for 35 minutes or until filling has set. Cool completely.

Step 6 of 6

Top tart with remaining sour cream, carrot, radish, seeds and reserved radish leaves. Season with pepper. Serve.