Pumpkin & gorgonzola tart

I almost forgot about this tart I made probably a year ago... until Meeta's call for a contribution to "From My Rasoi" led me to browse my photo collection of dishes I haven't yet had time to blog about.
It is not my first encounter with pumpkin, even though this autumnal vegetable was far from being a staple at my parents' place. I discovered and sort of began a love-affair with it no earlier than last year, not just with pumpkin, though, I am also enamoured with butternut and all the other squashes, beautiful envoys of the fall.
I am especially fond of the roast squash bites with pumpkin seed pesto I first made last year. Halloween is not a tradition I claim to be my own, but I run to the challenge of pumpkin carving every year, leaving me with tons of the bright orange flesh scraped out. You wouldn't want to waste this, surely? So the year before last, I made pumpkin soup, and last year a delicious tart with gorgonzola and chives - very yummy indeed. An indulging reward for hours of carving and delicious comfort food for a cold autumn evening!

REMINDING all foodbloggers in Europe: Euro-Blogging By Post #6 is happening end of this month, if you want to participate, email me ASAP on johanna (at) thepassionatecook (dot) com!

Pumpkin & gorgonzola tart
(serves 4)

1 small bulb of garlic
900 g pumpkin or butternut squash (peeled, deseeded and diced)
2 tbsp olive oil
1 onion (finely chopped)
10 sage leaves (chopped)
80 g parmesan (grated)
375 g ready-rolled puff pastry
150 g gorgonzola (diced)
1 large handful chives (roughly cut)

Pre-heat oven to 200C.
Roast the whole garlic bulb in the oven for 20 minutes. Set aside.
Meanwhile, heat the olive oil in a large pan (with a lid), fry the onion until starting to brown. Add the sage leaves and the pumpkin, cover with a lid and cook until tender.
Mash the pumpkin roughly, squeeze in the garlic cloves, then stir in the parmesan. Season to taste.

Put the puff pastry on a large, non-stick baking tray and top with the pumpkin mixture evenly. Sprinkle the diced gorgonzola on top and place in the oven for ca. 25 minutes, until the pastry has risen and is golden brown.
Sprinkle with the chives before serving with a fresh mixed leaf salad.

Comments

[Meeta]

I am in pizza, pumpkin, cheese heaven. I love, love, love it! Gotta give this a go!

[simonetta]

I have linked you to my blog.
http://blogs.san-lorenzo.com/en/
Great job again with pumpkin (I love it too).
See you on the web

Simonetta

[simonetta]

I have linked you to my blog.
http://blogs.san-lorenzo.com/en/
Great job again with pumpkin (I love it too).
See you on the web

Simonetta

[Scott at Real Epicurean]

Any use of seasonal ingredients is good to me, and pumpkins are in right now.

This is a novel use, and the pumpkin tastes really nice and sweet in this recipe.

[melissa_cookingdiva]

Yem, what a wonderful combination!
M

[carolyn]

Have just found your site and you have made me really hungry!

[N]

Lovely recipe Johanna- I can't imagine how the flavours would have tasted- pumpkin, sage and gorgonzola cheese--Divine!

[Julie O'Hara]

I love making pizza. I've never seen this combination of blue cheese and squash, two things I love. It sounds fantastic, and would be a great fall dish.

[gerda]

since i had a butternut squash pumpkin in my organicveggie-box last week i am going to try the those roast squash bites. i even bought wooden skewers today. another thing i have never used in my kitchen before :) your recipes challenge me every time, johanna!

[Jann]

I am going to try this recipe ....it looks wonderful. I love anything do do with pumpkins!

[Vanessa]

Johanna - this looks divine! It is the perfect recipe for using some of the ingredients I bought today at the market. I am very much looking forward to making the tart tomorrow night for dinner - am hoping mine turns out half as good as yours looks. I will report back with results!

Vanessa

[Vanessa]

Yuuuuuuuuuuuuummmmmmmm!!! the tart was a definite success, & a treat for dinner tonight. I made it sans chives but added rocket leaves for green instead. The saltiness of the cheese married beautifully with the sweetness of the pumpkin. Thanks for sharing such a delicious recipe!

[johanna]

hi vanessa, thanks for reporting back, I am lad you liked the recipe! I shall be making more of this as the end of the month approaches ;-)

[Catherine]

yummy and lovely looking!