Cheddar pastry roast pumpkin and broccolini tart

A vegetarian delight.
1H 30M

Plate up the most addictive pastry ever! The cheesy, buttery tart shell is deliciously crisp and melts in your mouth, while the roasted veg filling will have even the meat-lovers sneaking extras!

Note: in addition to the 30 minutes preparation time listed above, you will also need to chill your pastry dough for approximately 30 minutes. 





For Pastry, grease a deep, 24cm round loose-based fluted tart pan. Put butter, flour and cheese in a food processor. Process until coarse crumbs form. Add egg yolk. Process until mixture just comes together, adding water if needed to form a dough.


Roll out dough between 2 sheets of baking paper until large enough to line base and side of prepared pan. Push pastry into pan. Trim excess pastry. Put pan on a plate and refrigerate for at least 30 minutes.


Meanwhile, preheat oven to 200°C fan-forced (220°C conventional). Line a large oven tray with baking paper. Put pumpkin on tray, in a single layer. Drizzle with oil and season.

Roast for 20 minutes or until just tender and starting to char around edges. Set aside to cool completely.


Reduce temperature to 180°C fan-forced (200°C conventional). Line pastry with baking paper and pie weights or uncooked rice. Blind-bake for 10 minutes. Carefully remove weights and paper. Bake for a further 10 minutes or until pastry is just cooked. Set aside to cool.


Put broccolini in a heatproof bowl. Cover with boiling water and set aside for 10 minutes or until bright green. Drain. Rinse under cold water, drain well. Set aside.


Whisk eggs, cream and garlic in a large jug. Season. Layer roasted pumpkin, broccolini, feta, onion and zucchini in prepared pastry case. Pour over egg mixture. Bake for 45-50 minutes or until just set and top is golden. Stand in pan for 10 minutes.


Carefully transfer tart to a serving plate. Sprinkle with pecans and drizzle with honey. Serve with salad leaves and sprinkled with fried sage leaves.

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