Roast Pumpkin Tart
Butternut pumpkin roasted in the Air Fryer with spices and then baked in a creamy base in shortcrust pastry.
Equipment
- Phillips XXL Air Fryer
- Long rectangular fluted flan tin
Ingredients
- 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
Instructions
- 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!
Tried this recipe?Let us know how it was!