Pumpkin, Sage & Chestnut Tart

 A warm autumn embrace, where golden crust cradles sweet pumpkin and chestnuts, kissed by sage—each bite a whisper of fall’s harvest.

The most decadent of tarts, kissed with a taste of autumn, it is easy to whip up for a crowd, served either warm or cold, its the perfect way to embrace the season with friends.

Created with the absolutely wonderful Aimee from @twiggstudios

The key is in taking a few moments to create a pattern, it will elevate your dish.

pumpkin tart, autumn recipes, autumn tart, vegetarian food, autumn vegetarian food, pumpkin recipes, squash

Yield: 4-6

Author: Suze Morrison

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Pumpkin, Sage & Chestnut Tart

Prep time: 20 MinCook time: 28 MinTotal time: 48 Min

A warm autumn embrace, where golden crust cradles sweet pumpkin and chestnuts, kissed by sage—each bite a whisper of fall’s harvest.The most decadent of tarts, kissed with a taste of autumn, it is easy to whip up for a crowd, served either warm or cold, its the perfect way to embrace the season with friends.Created with the most wonderful Aimee from @twiggstudios

Ingredients

Pastry

• 110g Unsalted Butter cut into cubes
• 220g Plain Flour
• 1/2 tsp salt
• 3 tbsp cold water of as much is needed

• 200g chopped Leeks (approx 2 small)
• 100g roasted roughly Chestnuts
• 2 cloves of garlic, finely chopped
• The end of a medium Butternut squash finely sliced
• 5-6 fresh Sage leaves chopped
• 80g Parmesan grated
• 3 medium Eggs
• 250g Ricotta drained
• 150g double Cream
• Salt and black pepper

Instructions

1. In a bowl add the flour, salt and cubed butter and rub together so it creates a fine crumb. Add the cold water a tablespoon at a time until the dough comes together into a ball (you may need a little more). Try not to over work the dough.
2. Press the ball of dough into a disk and flatten it and cover in kitchen wrap and chill for at least 25-30 minutes.
3. Preheat the oven to 180c fan
4. Using a peeler remove the skin off the butternut squash. Use a mandolin to slice thin slices.
5. You just need enough to fan around the top of the tart.
6. Place on a baking tray and drizzle with some olive oil and salt and cover with foil. Bake for approximately 15 minutes.
7. Roll out the pastry and line a fluted flan tin. Place some baking paper inside and fill with baking weights. Bake for 15-20 minutes then remove the baking weights and bake for a further 10 minutes, then leave to cool. Turn the oven down to 160c fan.
8. Let cool, meanwhile finely cut the leeks into rounds and add to a pan with a drizzle of olive oil and a pinch of salt. Once it has started to soften (approx 5/6 minutes) add the chopped garlic and chopped chestnuts and sage.
9. Cook for a further 6/8 minutes. Remove from the heat and set aside in a bowl to cool.
10. Mix the ricotta, eggs and double cream together in a mixing bowl using a whisk, then add the finely grated Parmesan and add approx 1/2 tsp freshly ground black pepper and salt.
11. Mix the leek and chestnuts into the ricotta mixture and pour into the tart shell (you may have some left over). Arrange the pre cooked squash slices on top and grate over a little Parmesan and some black pepper.
12. Bake at 160c for approx 25/30 minutes or until set.

https://gourmetglow.co.uk/recipes/pumpkin-chestnut-sage-tart

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