Pumpkin and Red Onion Tarte Tatin

Serves 4-6 Prep Time 20 minutes   Cook Time 1 hours 10 minutes   Rated:

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OK, so what's not to love about a slightly sweet and sticky roasted pumpkin tart? Not much in our book! Add the roasted red onion, some sage and well, that to die for pastry and seriously...there isn't a lot that can beat that.

If you are on a pumpkin kick like we are, (we have never been off it to be fair) then this tart is just what the vegetarian doctor ordered. Perfect for a weekend lunch with a huge crispy greens salad such as we have suggested, good friends and some white wine. You are welcome my lovelies. SO good.

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Need

Do

1  

Preheat oven to 200°C. Line an oven tray with baking paper.

2  

Place pumpkin wedges on prepared tray, season with salt and pepper and drizzle with EVOO. Bake for 20 minutes, then add onion and bake for a further 20 minutes.

3  

Place sugar and balsamic vinegar into an oven proof pan/dish (cast iron if you have it) cook, stirring until the sugar has melted over a low heat.

4  

Place sage leaves into pan and top with baked pumpkin and onion. Be as neat as you can as this is the top of your tart!

5  

Roll out the puff pastry slightly bigger than your pan and place on top, tucking in the edges. Pierce the pastry a few times.

6  

Bake for 25-30 minutes, until pastry is cooked. Let sit for 5 minutes before turning out quickly onto a serving platter.

7  

Serve with rocket and fresh sage leaves. We also think a little crumbled feta would be amazing on this!

Served with

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