Pumpkin Tart with Ricotta, Onion and Rosemary

Step 1

Preheat your oven on 180'C/350'F. Take the Puff Pastry Sheet out of the freezer and leave at room temperature to thaw.

Step 2

Cut the Pumpkin into small cubes (peeled or with the skin on) and place them on a flat baking tray lined with baking paper. Drizzle with Olive Oil, Salt and Pepper and toss to mix.

Step 3

Roast in the oven for about 15 minutes, or until the Pumpkin chunks are soft. Remove from the oven and set aside.

Step 4

In a small bowl, mix the Ricotta Cheese with the Salt, Pepper, Garlic and Cumin (or your choice of spice). Set aside.

Step 5

Cut the Brown Onion into thin slices and set aside (1).

Step 6

Place the thawed Puff Pastry over a flat baking tray lined with baking paper. Fold the sides on 1 cm / 0.4 inch to create an edge. Use a fork to prick the centre of the pastry (2).

Step 7

Place in the oven (still heated on 180'C/350'F) to blind bake for about 10 minutes, or until it starts to puff and the centre of the tart feels dry to the touch.

Step 8

Spread the Ricotta filling over the pastry using the back of a spoon or a small offset spatula (3). Place the Roasted Pumpkin and Onion slices over the Ricotta. Finish with some Rosemary.

Step 9

Optional: whisk an egg yolk in a small bowl and brush it over the edges of the pastry

Step 10

Place the tart back in the oven to finish baking (still at 180'C/350'F) for 15 to 20 minutes, or until the edges of the pastry are golden.