Tenderstem, Pumpkin and Pine Nut Tart
- 700g pumpkin (or butternut squash), peeled, deseeded & cut into 1cm thick slices
- 1 red onion, sliced
- 2-3 sprigs fresh thyme
- 2 tbsp olive oil
- 200g Tenderstem, cut into 4cm lengths
- 2 cloves garlic, sliced
- 1 pack puff pastry
- 2 tbsp pine nuts
- 4 tbsp crème fraîche
- Freshly ground black pepper and sea salt
Preheat the oven to 200°C/gas 6.
Put the pumpkin, red onion and thyme in a roasting tin and pour over the olive oil. Toss to mix well and roast in the oven for 15 minutes. Then add the Tenderstem and garlic to the roasting tin, mix through and roast for a further 5 minutes.
Take a heavy bottomed baking sheet and line it with baking parchment. Roll out the pastry to whatever shape best fits your baking sheet. When the filling is cooked spread it over the pastry, leaving generous 1cm border all around the outside.
Sprinkle over the pine nuts, dot little blobs of creme fraiche over the surface and season with freshly ground black pepper and a little sea salt. Bake in the oven for around 20 minutes or until the pastry is crisp and golden. Serve with a simple green salad.
Recipe courtesy of Tenderstem Broccoli