- serves 6 people
- preparation 15 minutes
- cooking 45 minutes
- difficulty Easy level
Ingredients
- 2 cups diced pumpkin
- 2 brown onions, cut into thin wedges
- extra-virgin olive oil, for drizzling
- sea salt and black pepper, to taste
- 1½ sheets ready–roll butter puff pastry
- 120 g goat's cheese, crumbled
- 4 eggs
- 3 tbsp sour cream
- salt and pepper, to taste
- rocket leaves, to garnish
Instructions
- Preheat the oven to 200°C. Place the pumpkin and onion wedges on separate baking trays, drizzle with a little oil and season to taste. Roast for 15-20 minutes or until golden and tender. Remove from the oven and set aside to cool.
- Grease a 22-cm fluted loose-based tart tin. Line the base and sides of the tin with the puff pastry. Scatter the cooled roasted pumpkin and onion over the base, followed by the goat's cheese.
- Whisk together the eggs and sour cream and season to taste. Pour over the vegetables and bake for 20-25 minutes or until just set. Serve warm or at room temperature, topped with a few small handfuls of rocket leaves.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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