We’re well into October now and you know what that means…. COMFORT FOOD! Bring on the comfort food! I present to you my pumpkin, sage and goats cheese tart. I’m not going to lie and tell you that this is my healthiest recipe… I mean, we do have delicious pumpkin puree with onions and garlic, plus tomatoes and chives and all sorts of other deliciousness. But we do also have puff pastry and a shed load of cheese. Well, sometimes you just have to!
Serves 4-6 people (depending on how hungry you are)
Cook time: 1 hour (or less than 30 minutes if you prepare the pumpkin puree in advance)
You will need:
- Half a medium sized pumpkin (de-seeded, cut into approximately 8-10 pieces)
NB: Don’t throw away the seeds! Wash them, leave them to dry out and then you can toast them!
- 1 onion (peeled and cut in half)
- 2 cloves of garlic (unpeeled)
- A handful of cherry tomatoes, halved
- A handful of pumpkin seeds
- Juice of half a lemon
- 150g of goats cheese (or a vegan substitute)
- 1 sheet of ready-made puff pastry (avoid those made with palm oil & check ingredients if vegan)
- 1 tablespoon of dried sage (though you can use fresh if you’d prefer)
- 2 inches of fresh chives, chopped
- Salt and pepper to taste
Alternatively, if you don’t want to use puff pastry at all, you can use shortcrust pastry orrrrr you can make a base from buckwheat flour or wholemeal flour or whatever you want to use! Check out my Heirloom Tomato Tart for an alternative base.
Start by preheating an oven to 200C. You’re going to start by roasting the pumpkin, the onion and the garlic. Put them all in a roasting dish, drizzle with oil and pop them in the oven for 30 minutes (or until the pumpkin is soft).
Leave to cool. Get the puff pastry out of the fridge (it usually needs about 10 minutes at room temperature before use). If you’re using a different kind of pastry, just refer to the pack instructions.
You then have two options:
Option 1: If you don’t have a power blender, separate the pumpkin flesh from the skin and put this in a large bowl along with the onion. Squeeze out the roasted garlic from within its peel and add that to the bowl too. Add the sage, the lemon juice and the salt and pepper. Mash with a fork until a puree is formed. Add a little water to loosen the mixture if needed.
(Then, preferably, compost the food waste such as the pumpkin skin and the garlic peel. )
Option 2: If you have a power blender, add the pumpkin (skin included) and the onion to the blender jug. Squeeze the garlic from within its peel and add that too. Add the sage, the lemon juice and the salt and pepper. Add a little water. And blitz until a smooth puree is formed.
Spread the puree all over the base. Add the fresh chives and half of the tomatoes. Then add the goats cheese (or vegan substitute). I used a hard goats cheese, so I grated mine and sprinkled it evenly all over the base. If you have a soft goats cheese, just distribute it evenly across the base, however you feel is best!
Finally, add the other half of your tomatoes on the top and sprinkle over some pumpkin seeds.
Bake in the oven for approximately 25-30 minutes (fan-assisted) or until the pastry is puffy and golden and the cheese has browned.
Serve immediately. You can eat this on its own, with a salad or with vegetables. It’s up to you!