Roast Pumpkin, Blue Cheese and Sage Tart.

Ingredients of Roast Pumpkin, Blue Cheese and Sage Tart

1. You need 2 cup of Plan flour.
2. Prepare 100 grams of chilled butter, diced.
3. Prepare 1 of egg, lightly beaten.
4. It’s 100 grams of parmeasan, finely grated.
5. You need 1 of salt and ground black pepper.
6. Prepare 1 tbsp of cold water, if needed.
7. Prepare 600 grams of butternut pumpkin peeled cut into 2cm pieces.
8. Prepare 1 tbsp of olive oil.
9. Prepare 100 grams of blue cheese ( can be replaced with goats cheese).
10. Prepare 1/4 cup of small sage leaves.
11. You need 1 of egg lightly beaten.

Roast Pumpkin, Blue Cheese and Sage Tart step by step

1. Preheat oven to 200°C fan forced ( 220°C conventional)..
2. Pulse flour, butter in a food processed until it resembles fine bread crumbs. Add the egg 1/2 the parmesan cheese and season with salt and pepper. Pulse to form a Dough, adding water if needed. Bring pastry together on a lightly floured surface. Shape into a 2cm thick rectangle. Wrap in plastic wrap and put in fridge..
3. Toss pumpkin and oil in a medium bowl. Season well with salt and pepper, then spread in single layer on a oven tray lined with baking paper. Roast for 20 minutes or until just tender..
4. Roll out the pastry on a lightly floured surface until 30 x 20 cm rectangle. Put on oven tray lined with baking paper. Scatter pumpkin over the pastry, leaving a 3 cm border. Don't over do the blue cheese, then scatter over the sage leaves and remaining parmesan cheese. fold over free edges of the pastry to partially cover the filling and brush with the beaten egg..
5. Cook for 30 minutes or until pastry is crisp and golden..