Roasted WA Butternut Pumpkin & Garden Vegetable Tart with Golden Buttery Pastry

60 min
0 calories
from $29.85 for 0 servings · $29.85/serving

Brighten up your holiday menu with an irresistible balance of sweet caramelised onion, golden roasted vegetables, and rich parmesan. A flaky, rustic pastry base holds a colourful assortment of roasted pumpkin, capsicum, zucchini, and cauliflower bound in a savoury herb-infused cream filling. Finished with a scattering of fresh rocket, this beautiful dish makes a sensational, stress-free centrepiece for your Christmas spread!

Number of servings

Perth's local meal kit putting fresh first

Fresh and local ingredients sourced from WA farms and local Perth suppliers.

Dinner sorted — from $29.85/serving.

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Bowl
Lined Baking Tray

1 Prepare Ingredients

Preheat oven to 200°C. Peel pumpkin and dice. Cut cauliflower into florets. Dice zucchini. Cut onion into wedges. Slice capsicum. Mix together cream, parmesan and egg until fully combined, set aside for later.

2 Roast Veg

Place veg onto a lined baking tray and drizzle with oil. Season with salt, pepper and thyme/oregano. Roast for 20-25 minutes or until veg is tender.

3 Prepare Pastry

Place pastry onto a floured surface and roll into a thin rectangle shape. Evenly spread the caramelised onion onto the pastry.

4 Cook Tart

Place pastry onto a lined baking tray. Arrange veg onto the caramelised onion section of the pastry. Fold over the sides, pinching pastry together so that it stays in place. Pour the cream and egg mix over the veg. Spray or brush with oil and bake in the oven for 35-45 minutes or until the filling sets and the pastry is cooked.

5 You Plate It!

Dress rocket with a little olive oil and salt. Place cooked tart onto a chopping board or platter and top with dressed rocket. Enjoy!

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