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
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.