Honey Roasted Pumpkin Chorizo & Spinach Tart
This tart can also be made with roasted balsamic pears, figs, blue cheese and parma-ham with the same topping.
1 pkt. of short crust pastry from igloo or:
225g/8oz flour – sieved
125g/4 1/2 oz butter
1 egg – lightly beaten
2-3 dsp cold water
400gms. of Pumpkin flesh – cut into chunks and oven roasted with honey
2 red onions – sliced
1 dsp. Rapeseed oil
150 gms. Spinach
100gms. (4 oz) Pancetta or chorizo – diced
250 mls. Greek yoghurt
3 eggs – beaten lightly
Pinch of Paprika
100 gms. Ballyblue Brie cheese
100 gms. Parmesan – grated
2 dsp. Honey
Place all ingredients in a food processor and whiz until the bind together to form a soft dough. Roos out to the thickness of 1cm/1/2 inch, to line a rectangular dish approx. 10″ x 6″.
Heat the oil in a small frying pan. Add the onion and cook lightly for 1 minute. Add the oven roasted pumpkin flesh, pancetta and cook for 2-3 minutes, add the spinach, and transfer to the lined pastry case. Mix together the yoghurt, eggs & paprika. Pour over the Pumpkin mixture, sprinkle with cheese and bake in the oven on 200 degrees C, for 20-25 minutes.