Pumpkin and red onion tart

Yesterday I roasted some butternut pumpkin and red onion. Splashed with olive oil. Approximately 25 minutes at 180C.

This morning I put it into my tart shell. It seemed like a lot for the shell but it kind of fit!

I then dolloped some ricotta over the vegetables, and put fresh thyme leaves on top of that. I mixed up three eggs with sour cream, more ricotta and some nutmeg, then poured that into the gaps.


I baked the whole tart for around 35 minutes at 180C. It may have been longer, I kept checking every five minutes to see if the egg was cooked.

I liked the pastry, it was nice and crisp, although a little bit fragile. I would try it again. I do like the nuttiness of the wholemeal flour.