Roast Broccolini & Pumpkin Tart
Serves: 6
Ingredients
- 445g Sour Cream Shortcrust Pastry, defrosted
- 2 x Bunches broccolini, ends trimmed
- 2 tablespoons olive oil
- Sea salt & cracked black pepper
- 300g Pumpkin cut into 3cm cubes
- 1 egg beaten
- 1 tablespoon Nigella seeds
- 100g Feta (we use Barossa Valley Cheese Co. feta)
- 1 tablespoon chopped fresh dill
- Chili flakes (optional)
Method
- Preheat oven to 200c fan-forced (220c conventional).
- Line a large baking tray with baking paper, lay the entire sheet of pastry on the tray (you might need to dust pastry with a little flour).
- Toss the broccolini in 1 tablespoon olive oil, salt and pepper. Lay the broccolini over the tart leaving a 4cm border, then fold the edge of the pastry over to create a crust. Toss the pumpkin in remaining olive oil, salt and pepper and dot this over the top of the broccolini. Brush the crust with beaten egg and sprinkle with nigella seeds.
- Bake in pre-heated oven for 10 minutes, then reduce oven temperature to 180c fan-forced (200c conventional) and continue to bake for a further 20 minutes or until the pastry is golden.
- Remove from oven, sprinkle with feta, fresh dill and chili (if using). Serve with a simple green salad.
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