I think I peel more pumpkin than anyone; it is always on the menu at our house. Very rarely are there any leftovers, but I managed to hide enough to make this simple tart with a few extra ingredients. Over the coming holidays a block of puff pastry in the freezer will come into its own. Use it to whip up a pie or tart when visiting friends or going on a picnic.
Ingredients
| 200 g | Puff pastry (Main) |
| 200 g | Ricotta cheese |
| ½ cup | Tasty cheese |
| 1 pinch | Nutmeg |
| 1 | Spring onion, chopped |
| 3 | Eggs, lightly whisked |
| 1 Tbsp | Chopped parsley |
| 2 cups | Pumpkin, roasted, cut into cubes (Main) |
| ¼ cup | Pine nuts, toasted (Main) |
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Directions
- Heat oven to 180C.
- Roll the puff pastry on a lightly floured board. Line a 12 x 34cm tart tin or a round 23cm tin. Prick the base with a fork, cover with baking paper, fill with baking beans or rice, then bake for 20 minutes until cooked and golden. Remove the paper for a further 5 minutes to dry the base.
- In a small bowl, combine the ricotta, cheese, nutmeg, spring onion, eggs and parsley. Season with salt and freshly ground pepper.
- Spread the pumpkin and 1 tablespoon pine nuts over the tart base. Pour over the egg mixture. Bake in the oven for 35 minutes until set and golden.
- Serve warm with a sprinkling of the remaining pine nuts.
