Pumpkin and thyme tart
Ingredients
Scale
- 1 sheet ready-rolled puff pastry
-
1/2 large pumpkin or butternut squash
- 1 onion
- 1 tablespoon light olive oil
- 3 eggs
- 250ml double cream
- 5 sprigs thyme
- 50g strong cheddar cheese (optional, I didn’t have any this time because I appear to share my house with a family of mice)
- Salt and pepper
Instructions
- Pre-heat the oven to 180 degrees.
- Peel and chop the pumpkin into large chunks.
- Chop the onion into thick slices.
- Place the vegetables on a baking tray and mix in the oil.
- Bake for 20 minutes.
- Line a cake tin with the pastry, and top with the roast veg.
- Whisk together the eggs and cream with a generous pinch of salt and a good grind of pepper.
- Strip the leaves from the thyme and add to the egg mixture.
- Pour the mixture over the vegetables and trim any excess pastry (you could be a better person than me and make those sodding pinwheels the instagram mums do).
- Sprinkle over the cheesier using.
- Place in the oven for 30 minutes, until golden brown.
- Serve.