Roast pumpkin tart with caramelised onion and goat cheese
Roast pumpkin tart with caramelised onion and goat cheese

Roast pumpkin tart with caramelised onion and goat cheese

Roast pumpkin tart with caramelised onion and goat cheese

This veggie star might upset your main meaty proteins, but it’s about time they got some worthy competition. Crisp Carême puff pastry, caramelised red onions, golden roasted slabs of Jap pumpkin, tangy Merideth Dairy goat’s cheese and a flavour-packed rocket pesto for drizzling at the end. 

To Serve

Cut into large squares for a vegetarian main or into smaller pieces for canapes or picnic snack. A big leafy salad with a zingy vinaigrette would also make great friends with this tart. 

Ingredients

Pumpkin (35%), puff pastry (32%) (wheat flour, butter (cream (milk)), water, salt, vinegar), caramalised onion (12%) (red onion, olive oil, red wine vinegar (sulphites), sugar, salt, rosemary), goat cheese (pasteurised goat's milk, non-animal rennet, cultures, marinade (garlic infused olive oil, canola oil, peppercorns, thyme)), pesto (olive oil, parmesan cheese (milk, salt, cultures, non-animal rennet), basil, rocket, cashew, garlic, salt, chilli flakes), olive oil, rosemary, salt, black pepper

Nutritional Info

Serving Size: 223g Ave Quantity
Per Serving 		Ave Quantity
Per 100g
ENERGY 2561 kJ 1149 kJ
PROTEIN 9.2 g 4.1 g
FAT (TOTAL) 43.4 g 19.4 g
-SATURATED 16.9 g 7.6 g
CARBOHYDRATE 39.5 g 17.7 g
-SUGARS 12.1 g 5.4 g
SODIUM 486 mg 218 mg

Allergens

Does contain: cashew, gluten, milk, sulphites, wheat

May contain: crustaceans, eggs, fish, lupin, molluscs, peanuts, sesame, soy, tree nuts
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SIZE GUIDE

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Serves 3

SERVES 3

670g-serves 3 or cut into smaller squares as a snack

To Cook

prep level
No Prep

Remove plastic film and preheat oven (FF) to 200C. Set aside the sachet of rocket pesto. DEFROSTED: cook for approximately 30 minutes or until the pastry is golden and flaky and the pastry bottom is crispy. Drizzle with rocket pesto. FROZEN: cook for approximately 40-45 minutes or until the pastry is golden and flaky and the pastry bottom is crispy. Drizzle with rocket pesto. Cut in half and serve with a green salad or into small square for sharing.