pumpkin tart

Ingredients :

1 x Empire Pastry Butter Shortcrust Flan, defrosted

1/2 Butternut Pumpkin

1/2 Cup Smooth Ricotta

1/2 Cup Sicilian Olives

1/4 Red Onion, thinly sliced

1/3 Cup Marinated Artichoke

Olive Oil

Salt and Pepper

method:

Step 1: Pre-heat oven to 200°C.

Step 2: Place the pumpkin on an oven tray, drizzle with olive oil, add salt and pepper to taste and bake for 30 mins until soft and caramelised.

Step 3: Scoop half of the pumpkin flesh into a bowl with the ricotta and mix until smooth, set aside.

Step 4: Blind bake the shortcrust flan shell for 25mins, taking out the baking beans for the last 7 minutes until the pastry is golden. Reduce oven to 160°C.

Step 5: Spread the pumpkin and ricotta mix into the base of the flan, topping with remaining pumpkin, olives, artichoke and red onion.

Step 6: Drizzle over extra olive oil and bake for 15 minutes.

Serve with a salad, or perfect on its own.