Roasted Pumpkin and Blue Cheese Tart

recipes

Roasted Pumpkin and Blue Cheese Tart

  • 1⅔ cups plain flour
  • pinch salt
  • 100g chilled butter, cubed
  • 2 tablespoons chilled water
  • 500g butternut pumpkin, peeled and cut into 1½ cm thick slices
  • 1-2 tablespoons olive oil
  • 1 mango, peeled and sliced
  • 250g Australian Blue Mould cheese
  • fresh coriander, for garnish

Method:

  1. To make the shortcrust pastry, place flour, salt and butter in a food processor and process for 1 minute. Add water and process until mixture comes together. Refrigerate for 30 minutes.
  2. Roll out shortcrust pastry on a lightly floured surface, between two layers of cling wrap or baking baking paper. Use pastry to line a 25cm round tart tin. Trim pastry and prick pastry base with a fork. Refrigerate for a further 30 minutes.
  3. In the meantime, lightly toss pumpkin in the oil and place in a baking dish. Bake at 180˚C for 30-40 minutes or until golden and cooked.
  4. Remove pastry from refrigerator and blind bake at 200˚C for 10 minutes. Reduce heat to 180˚C and continue baking for a further 10-15 minutes or until golden and crisp. Remove from oven and allow to cool before removing from tart tin.
  5. Lightly mash half the Australian Blue Mould Cheese with a fork and spread over the base of cooked and cooled pastry case. Top with cooked pumpkin and mango slices.
  6. Thinly slice remaining Australian Blue Cheese and arrange over pumpkin and mango. Garnish with fresh coriander and serve.

Serves: 6

Note: Use a creamy Australian Blue Cheese for a delicious creamy result.