Pumpkin and Blue Cheese Tart
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Did you know?
Pumpkin became a staple of British autumn menus after the 18th‑century introduction of the vegetable from the New World.
Method
Preheat the oven to 200°C (180°C fan) and grease a 22‑cm tart tin.
Combine plain flour, butter, egg, and a pinch of salt; rub together until the mixture resembles breadcrumbs, then add a splash of cold water to form a smooth dough.
Roll the dough out to fit the tin, press into the base and sides, and blind‑bake for 12 minutes.
Meanwhile, toss pumpkin cubes with a drizzle of oil, salt and pepper; roast on a baking sheet for 15 minutes until just tender.
In a bowl, mix heavy cream with crumbled blue cheese, thyme, and a pinch of salt; fold in the roasted pumpkin.
Pour the filling into the partially baked crust and return to the oven for 20‑25 minutes, until the centre is set and the top is golden.
Allow the tart to rest 5 minutes before slicing and serving.
Nutrition per serving
Approximate values, not medical advice.
