This great autumn recipe comes from Alana MacKay, Chef and owner of Rouge Cafe in Cambridge

Makes one large or twelve small tarts

1 buttercup pumpkin, peeled and diced
3 large brown onions, peel and thinly chopped
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp butter
¼ cup cream
1 egg
¼ tsp ground nutmeg
flaky pastry
70g walnut pieces, fresh is best
50g blue cheese

Roast the pumpkin at 180C for 30mins.

While the pumpkin is roasting make the caramelised onions – gently fry the sliced onions in the olive oil for 15-20mins or until nice and soft, then add the brown sugar and balsamic vinegar, and caramelise carefully.

When the pumpkin is cooked, puree half of the pumpkin with the butter, cream, egg and nutmeg.

Grease your tin or mini tins and line with pastry.

Spread a layer of pumpkin puree over each (about a heaped tablespoon for small tarts), then a layer of onion, then scatter over the reserved pumpkin pieces and walnuts and top with nuggets of blue cheese.

Bake at 180C for approx 20mins or until golden.

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