Short
Arnold
Lara MTamara’s Terrific Pumpkin & Brie Tart
May 17th 2007 12:45
Ingredients:
2 Cups Pumpkin (Cubed)
3 Cloves Garlic (Unpeeled)
1 Onion
1 Sprig Rosemary
Brie
Short Crust Pastry
Balsamic Vinegar
Olive Oil
Method:
Dice the onion and splash with balsamic vinegar and olive oil. Roast in the oven for ten minutes. Place the pumpkin and garlic (still in its skin) in a baking dish and toss with a little oil. Bake this beside the onion for a further twenty minutes until soft and tender. Chop the rosemary finely and cut the brie into bite sized pieces. Squeeze the garlic out of its skin and mash a little with the roasted pumpkin. Combine with the onion, brie and rosemary. Distribute this mixture on the pastry, folding the edges over the mixture slightly. Bake in the oven until pastry is crisp. Serve with a light garden salad.
2 Cups Pumpkin (Cubed)
3 Cloves Garlic (Unpeeled)
1 Onion
1 Sprig Rosemary
Brie
Short Crust Pastry
Balsamic Vinegar
Olive Oil
Method:
Dice the onion and splash with balsamic vinegar and olive oil. Roast in the oven for ten minutes. Place the pumpkin and garlic (still in its skin) in a baking dish and toss with a little oil. Bake this beside the onion for a further twenty minutes until soft and tender. Chop the rosemary finely and cut the brie into bite sized pieces. Squeeze the garlic out of its skin and mash a little with the roasted pumpkin. Combine with the onion, brie and rosemary. Distribute this mixture on the pastry, folding the edges over the mixture slightly. Bake in the oven until pastry is crisp. Serve with a light garden salad.
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