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Roast Pumpkin, Caramelised Onion, Goat Cheese & Zucchini Flower Tart

With Vegetable Broth
recipe-difficulty
Not too tricky
recipe-serves
4
ready-in
45 min
Roast Pumpkin, Caramelised Onion, Goat Cheese & Zucchini Flower Tart

Apologies if this tart ends up in your dreams, but it’s not hard to see why. In fact, we’re already dreaming and drooling about this tart, it’s a flavour combination made in heaven! Caramelised onion ties together perfectly with pumpkin, goats cheese and zucchini. It’s that good, we wouldn’t be surprised if this one makes it into the weekly rotation.

Main Meals
Mediterranean inspired
Pantry Items
View in metric

or

  • 1 tbsp Vegetable Broth Miso Ramen
  • 2 puff pastry sheets
  • 1/3 kent pumpkin, peeled and sliced
  • 1/2 red onion
  • 5.3 ounces goat or cashew cheese
  • 4 zucchini flowers
  • 5-6 thyme sprigs
  • 2 tbsp olive oil
  • 1/2 tsp fennel seeds
  • Salt and pepper
  1. Preheat the oven to 392°F. Line a baking tray with baking paper, add pumpkin, olive oil, fennel seeds, vegetable broth, salt and pepper, toss to combine and bake for 15 mins.
  2. Meanwhile, peel, halve, and very thinly slice the onions into half moons, keeping the moons intact. Place the onion half moons on the pumpkin just barely overlapping and brush lightly with olive oil.
  3. Score each pastry sheet with a 0.4 inch border. 
  4. Layer the pumpkin over the pastry, place onion slices on top then give the onions a drizzle with a little olive oil.
  5. Place the tarts on a large oven tray lined with non-stick baking paper. Cook for 10 minutes, then remove from the oven, add the goat cheese and thyme sprigs then return to the oven to bake for another 5 minutes until everything is golden and toasted. 
  6. When ready to serve, top with zucchini flowers, and cut into wedges.