Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, roast pumpkin, blue cheese and sage tart. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Roast Pumpkin, Blue Cheese and Sage Tart is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Roast Pumpkin, Blue Cheese and Sage Tart is something which I have loved my whole life. They are fine and they look fantastic.

Add half the roasted pumpkin and chopped sage leaves. Add a soup ladle (about half a cup) of hot stock to the frypan, turn the heat down to a simmer and stir until When the rice is nearly soft, add the remaining pumpkin, parmesan and blue cheese (if using). Stir gently to combine, serve immediately.

To begin with this particular recipe, we must prepare a few ingredients. You can have roast pumpkin, blue cheese and sage tart using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roast Pumpkin, Blue Cheese and Sage Tart:

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

This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. If you don't have time to salt-roast the beetroot, peel it, chop. This Roasted Pumpkin recipe, serves up perfectly oven roasted pumpkin. It's an easy and versatile recipe, have them as pumpkin wedges with a dip or as a delicious.

Steps to make 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.

Pumpkin, blue cheese and sage risotto. Place the diced pumpkin or squash onto a roasting try and drizzle with oil and season with salt and pepper. Pumpkin Risotto With Goat Cheese And Dried Cranberries. This classic custard tart is based on Marcus Wareing's famous recipe. Delectable pumpkin recipes, including cream of pumpkin and sage soup, pumpkin soup, pumpkin tortellini with chestnuts and pumpkin seeded muffins.

So that’s going to wrap this up for this exceptional food roast pumpkin, blue cheese and sage tart recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!