Baked Tart Dish with Pumpkin
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 17 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups Hokkaido pumpkin peeled and cubed (may substitute butternut, acorn or delicata squash)
- 2 carrots (peeled and diced)
- Sea salt
- 2 Tbsps olive oil
- 1 Leek (cleaned and cut into rings)
- 1 Tbsp flour (for work surface)
- 1 sheet Puff pastry thawed (Pepperidge Farm® recommended)
- 2 cloves garlic cloves (chopped)
- ½ cup cream cheese
- ¾ cup cream
- 2 eggs (lightly beaten)
- 2 Tbsps Goat cheese (freshly grated)
- peppers
- Nutmeg
- 1 cup Mozzarella (shredded)
- 2 scallions (garnish)
How healthy are the main ingredients?
Hokkaido pumpkinMozzarellacream cheeseGoat cheeseolive oilgarlic clovePreparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Small bowl, 2 Tablespoons, 1 Garlic press, 1 Paper towel, 1 Brush, 1 große Grill pan, 1 Slotted spatula, 1 schmales deep bowl, 1 Immersion blender, 1 Cheese slicer, 1 Small knife
Preparation steps
1.
Preheat oven to 400º F.
2.
Spread pumpkin and carrots in a single layer on baking sheet. Season with salt and drizzle with olive oil. Roast in oven for 10 minutes or until golden; add leeks and continue roasting for 5 to 7 minutes.
3.
Coat a 13 3/4 x 4 1/2-inch tart pan with nonstick cooking spray. Roll out the puff pastry on a lightly floured work surface and shape to fit tart pan, creating an edge along the sides of the pan. Spread roasted vegetables on tart base.
4.
Combine garlic, cream cheese, cream, eggs, goat cheese, pepper and nutmeg; pour over vegetables and top with mozzarella cheese.
5.
Bake for 30 to 35 minutes or until golden brown. Garnish with green onions, cut and serve.
