Pump­kin & Wal­nut Tart

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SERVES 4 PREP 10 min­utes

COOK 35 min­utes COST $2.65 a serve

2 sheets frozen shortcrust pas­try, thawed 2 cups cooked chopped pump­kin

½ cup wal­nuts, chopped

200g sour cream

2 tea­spoons thyme leaves

80g baby rocket leaves

1 tea­spoon veg­etable or olive oil 2 ta­ble­spoons lemon juice

1 Pre­heat oven 200ºC/180ºC fan-forced. Line an oven tray with bak­ing paper.

2 Join the 2 sheets of pas­try to form one large piece. Place on pre­pared tray. Score a 1cm-wide bor­der. Bake for 20 min­utes or un­til golden.

3 Scat­ter over pump­kin and wal­nuts, then spoon over sour cream. Bake for a fur­ther 15 min­utes or un­til golden.

4 Serve tart topped with thyme leaves, rocket, oil and juice.

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