This simple and tasty Pumpkin & Spinach Tart is popular in our Armadale and Brighton stores. We have a selection of delicious savoury tarts in stores so you can order ahead or follow this recipe and make it yourself!
It is important to season the ingredients as you cook - a little sprinkle of salt and pepper here and there marries the earthy flavours of the pumpkin and spinach with the sweetness of the caramelised onion.
- 40g butter
- 80ml extra virgin olive oil
- 3 onions, thinly sliced
- salt and freshly ground pepper
- 1.3kg butternut or jap pumpkin (squash), peeled, seeded and cut in 2.5cm dice
- 100g walnuts
- 3 eggs
- 150ml pure cream
- 50g full-fat sour cream
- 1 x 23cm blind-baked brisee pastry tart shell
- 60g baby spinach, washed
- 100g parmesan, shaved (or you could use gorgonzola cheese)
Heat the butter and 3 tablespoons oil in a large heavy-based saucepan over low-medium heat, add the onion, season with salt and pepper and cook slowly for 20-30 minutes or until deep golden in colour and caramelised. There should not be any liquid - if there is, boil it away. Taste and adjust the seasoning if necessary.
Preheat the oven to 200°C/180°C fan. Place a large baking tray in the oven to preheat.
Toss the pumpkin with the remaining oil and some salt and pepper. Arrange in a single layer on the hot baking tray and roast for 20-30 minutes or until cooked and a bit 'crusty' and brown around the edges. This will give a nice caramelised flavour to the pumpkin. Remove from the oven.
Reduce the oven temperature to 180°C/160°C fan. Spread out the walnuts on a lined baking tray and lightly toast on the centre shelf of the oven for 8 minutes. Remove and increase the oven temperature to 200°C/180°C fan.
Place the eggs in a large bowl and whisk with a fork. Add the cream and sour cream, then strain the custard through a sieve to remove the tough parts of the egg white. Season with salt and pepper.
Evenly spread the onion over the base of the tart shell, followed by the spinach leaves, half the walnuts and half the parmesan. Pile the pumpkin on top. Carefully pour in the custard, then scatter the remaining walnuts over the top and sprinkle with the remaining parmesan. Be careful not to overfill the tart shell, as any custard that spills over the edge will make the pastry stick to the base.
(TIP: It is fine if the onion and pumpkin are still a bit warm, but it may mean the tart will cook a little faster, so keep an eye on it.)
Place the tart on a baking tray and bake on the centre shelf of the oven for 35-45 minutes or until golden and the custard has set but still has a slight wobble. Serve warm with salad.
The tart will keep in the refrigerator for up to 4 days. If liked, warm it through in a preheated 180°C/160°C fan oven for 10-15 minutes before serving.
* This recipe and the brisee party recipe are in Phillippa's Home Baking cook book.