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Best Instructions to Cooking Best Roast Pumpkin, Blue Cheese and Sage Tart

Roast Pumpkin, Blue Cheese and Sage Tart is the nomero uno that appears to many people’s thought when it comes to a comfort dish. Today, we are going to provide you procedures on cooking a comforting Roast Pumpkin, Blue Cheese and Sage Tart.

Roast Pumpkin, Blue Cheese and Sage Tart

We hope you got benefit from reading it, now let’s go back to roast pumpkin, blue cheese and sage tart recipe. To cook roast pumpkin, blue cheese and sage tart you need 11 ingredients and 5 steps. Here is how you cook it.

First of all, here are the ingridients that you should ready to make Roast Pumpkin, Blue Cheese and Sage Tart:

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

After readying the ingridients, now we are ready to make our delightful Roast Pumpkin, Blue Cheese and Sage Tart:

  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..

Serve the pasta hot to warmed plates with the remaining pumpkin slices and blue cheese and sprinkle with toasted crushed walnuts. I had some leftover roast pumpkin in the fridge, and since it's grilled cheese season, the only right thing to do was sandwich it between layers grilled This sandwich has everything right going for it: the earthiness of the sage plays well with the sweet roasted pumpkin; the over easy egg gives you a bit. Roast pumpkin, blue cheese and sage baked macaroni. by Elly McCausland. Roasted baby beetroots with hazelnuts, blue cheese and mustard. by Adam Gray. Slow-cooked lamb shoulder with Stichelton potatoes, rosemary carrots and a brioche crumb.

Recipe : Roast Pumpkin, Blue Cheese and Sage Tart

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