Pumpkin, fennel and taleggio tart
- INGREDIENTS (SERVES 4)
- 500g puff pastry
- 1 egg, beaten
- 500g pumpkin
- Nutmeg
- 1 cinnamon stick
- 1 fennel bulb
- ½ lemon, juice
- 1 tsp fennel seeds
- Salt and pepper
- Olive oil
- 10 spears asparagus
- 200g Taleggio
- 6 sprigs thyme
Method
- Preheat the oven to 200C.
- Peel and chop the pumpkin into large chunks.
- Season with salt, pepper, nutmeg and olive oil and rub into the pumpkin.
- Break the cinnamon stick over the pumpkin and roast for 30 mins until tender.
- Slice the fennel bulb and rub with lemon to prevent discolouring.
- Place in a single layer on a baking tray and season with salt pepper and fennel seeds.
- Place in the oven, while the pumpkin is cooking, for 20 mins until soft.
- Blanche the asparagus spears in boiling water for 3 mins.
- Remove from the boiling water and plunge into ice-cold water so that the asparagus retain their bright green colour.
- Roll out the puff pastry to form two rectangles.
- Create a border all the way round by lightly running a knife 2cm from the edge.
- Prick the rest of the pastry all over with a fork.
- Brush the border with egg wash and place in the oven for 25 mins.
- Remove from the oven and push down the centre of the tart with the back of a wooden spoon.
- Place the roasted pumpkin, roasted fennel and blanched asparagus into the centre of the tart.
- Top with thinly sliced Taleggio and a few sprigs of thyme.
- Lower the oven to 180C and cook the tart for another 10 mins until the cheese is melted and the sides of the tart are golden.
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