The Roast pumpkin tart is on a beautiful Tasmanian timber board, one of many made 5 years ago for Harvest Kitchen by The Big Chop https://www.facebook.com/bigchopaus/
Butternut pumpkin is perfect for this dish
Butternut pumpkin is wonderful and creamy in texture when you roast it. The shape of the slices are also perfect for fitting in the long rectangular flan dish. Makes it easy for you to wow everyone with the presentation of your tart! Make sure you cut the slices twice as thickly as you finally need. This stops them falling apart when you Air Fry them!
If you do end up using a different type of pumpkin, make sure you work out what size you need to cut the pieces for roasting. Or, you can cut 2cm cubes, and make the tart a bit more rustic. The flavour will be the same! And if you really want to mix it up, use some sweet potato cubes. Don’t be too precious about the mix!
And if you’re wondering what the garnish is? I julienne a carrot, lightly salted it and popped it in the Air Fryer for 4 minutes. Came out crunchy and yummy ++
Spices and fresh herbs to use
I’ve used a favourite mix of spices from a Tasmanian company called 41 South Tasmania. https://www.41southtasmania.com/ They grow ginseng and use it in all sorts of value add products. The spice mix is amazing, with ginseng, mountain berry included. If you want, you could use a simple lemon pepper mix, or even just s roast vegetable salt mix. Choose your favourite.
Herbs are another flexible ingredient. I had some rosemary overhanging the path, so cut it off and used it on this tart. But you could use fresh sage leaves, which are an amazing combination with roast pumpkin. And when thyme is spouting all over the place, use it copiously. They all smell incredible when the tart is baking. I think the only one I would use would be basil. However, in saying that, if you had some baby tomatoes to pop amongst the pumpkin cubes, then perhaps it would work! Try it out and comment on this post.
Roast Pumpkin Tart
- Phillips XXL Air Fryer
- Long rectangular fluted flan tin
- 500 g butternut pumpkin peeled, 2cm slices
- 1 tspn 41 degree south ginseng spice mix
- 1 tspn coconut oil
- 1 sheet shortcrust pastry – ready rolled frozen
- 150 g cream cheese softened in microwave
- 1/4 cup sour cream
- 2 eggs 60g each
- 1/2 tspn Tasmanian pepper berries finely ground
- 4 tbsp caramelised onion relish
- 1 tbsp fresh rosemary leaves finely chopped
- Place the pumpkin slices in a large bowl. Melt the coconut oil and pour over the pumpkin, tossing gently as you go. Sprinkle the herbs over and toss again to coat evenly.
- Turn on Air Fryer to 200C, place pumpkin in basket as shown in photo, and bake for 2 turns of 8 minutes or until just soft. Don't cook it too much or you wont be able to slice it evenly to go into the tart.
- Lightly spray oil your rectangular, loose bottomed flan tin.
- Cut the sheet of pastry so that it fits in the shape. Prick all over with a fork, and bake in oven at 160C for 10 minutes.
- Whisk the softened cream cheese, sour cream, eggs and pepper berry spice together until well combined. Pour into cooked flan case.
- Carefully halve each slice of pumpkin so that they are half the thickness, and arrange them in the cream cheese filling.
- Brush with caramelised onion relish and sprinkle fresh chopped rosemary over the top.
- Bake at 160C for 35 minutes.
- While flan is baking, you can julienne a carrot and some sweet potato, lightly salt them and poop them into the Air Fryer for 4 minutes to make a crunchy, tasty topping to dress the finished flan with!