Pumpkin, Goats Cheese, Red Onion & Thyme Tart
Ahh pumpkin, packed full of all the autumnal feels.Try your hand at our Pumpkin, Goats Cheese, Thyme & Red Onion Tart recipe. Cherish all things autumn with this hearty, soul-warming feast – perfect for sharing with friends and loved ones as the nights draw in!
½ a small pumpkin peeled deseeded and cut into chunky wedges
2 tbsp extra virgin olive oil
Salt and pepper
A few sprigs of thyme leaves removed and stalks discarded
4 red onions
1 tbsp The Groovy Food Company Organic Acacia Honey
A ready-rolled sheet of puff pastry
100g goat’s cheese
1 egg beaten
(To make this tart vegan, simply swap the goat’s cheese for a dairy-free version, the honey for another sweetener such as agave nectar, and the egg for a little plant-based milk. Most ready-made puff pastry is suitable for vegans, but be sure to check the label.)
- Preheat the oven to 180°C. Spread the pumpkin on a lined baking tray, drizzle with olive oil then season with salt and pepper and sprinkle with the thyme leaves.
- Roast in the oven for a30 minutes or until the wedges are beginning to brown.
- While the pumpkin is cooking, prep the onions by thinly slicing them into half-moons and place in a large saucepan with a tablespoon of olive oil and a generous pinch of salt. Cook on a gentle heat for about ten minutes unti the onions have softened.
- Add the honey to the onions and allow to cook for a few minutes until the onions darken and begin to caramelise, at which point take them off the heat.
- Lay the puff pastry out onto a lined baking tray. Spoon the onion mixture all over the pastry, leaving a one-inch border around the edge. Scatter the roasted pumpkin and top with crumbled goat’s cheese.
- Gently score the one-inch border with a knife and brush with the beaten egg wash.
- Pop in the oven and cook for 35 minutes or until the pastry is golden brown and the goat’s cheese is beginning to colour.
- Remove from the oven and slice up into even squares. Serve with a crusty bread and salad.