Feeling tarty?

2 Jun

I’m going through a bit of a pumpkin obsession at the moment – finding its deliciousness, easiness and, most importantly, its cheapness, rather seductive. For the sake of your sanity and gag reflex, though, I will not go on a 500-word rant about the sexual allure of an orange vegetable.

Instead I will merely advise that you go buy some, chop it up and eat it in as many ways as possible. These are endless: roasted, steamed, stir-fried, in a soup, mashed up (with potato for substance), in a delectable pie with cream…

In fact, the possibilities for pumpkin are endless. But here’s a way to cook it which seems fancy schmancy but is really quite simple. It’s similar to my Glorified Tomato Pie in that you can feign authentic cooking skills.

Roast pumpkin and onion tart.

Roast Pumpkin and Onion Tart

Serves 2

2 TBSP olive oil

2 large brown onions, thinly sliced

2 sheets puff pastry

1 egg, whisked

200g butternut pumpkin, peeled and sliced into wedge-crescent-shaped-things (see the picture. It’ll save you trying to work out what I mean)

a few sprigs of sage or basil (optional)

salt and pepper

1. Heat the oil in a large frying pan over high heat.

2. Add the onions and fry until well cooked.

3. Remove from heat and cool.

4. Preheat oven to 180C.

5. Take one of the pieces of puff pastry and cut a window out of it so that you have a frame that is about 1 inch thick all around.

6. Brush one side of it with the egg.

7. Place the ‘frame’ on the other piece of puff pastry so that you basically have a raised border type thing. Yeah, I’m good and I know it.

8. Place the fried onions inside the ‘frame’ and spread evenly.

9. Arrange the slices of pumpkin on top.

10. If using, scatter the herbs on top of the pumpkin.

11. Brush the ‘frame’ with more egg.

12. Season with salt and pepper.

13. Place in the oven and bake for 15-20 minutes or until the pumpkin is cooked through and looking roasted and the pastry is golden.

14. Cut in two or, if this week’s rent means you’re combining all three daily meals, keep it for yourself.


One Response to “Feeling tarty?”

  1. thatjennie June 4, 2010 at 3:03 am #

    There were pumpkin SCONES at my local supermarket (who knew?). Apparently foodgasmic, but had milk solids in so obv I wasn’t game.

    I also love Pumpkin Salad that my mum makes- perhaps I’ll get the recipe and sent it to you? x

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