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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
