Rustic Pumpkin, Ricotta and Caramelised Onion Tart
This vegetarian tart is perfect for summer picnics, bringing together the delicious combination of roasted pumpkin, ricotta and caramelised onion.
It comes from The Cook and Baker, a cookbook by Cherie Bevan and Tass Tauroa, who own a shop of the same name in Sydney’s Bondi Junction. The pair are originally from New Zealand and there are a number of Kiwi favourites among the 110 recipes, as well as other nostalgic delights.
This recipe serves around eight and makes one 30cm (12-inch) tart.
Rustic Pumpkin, Ricotta and Caramelised Onion Tart
Preparation time: 30 minutes, plus cooling time
Cooking time: 1 hour 10 minutes
Ingredients
750g (5 cups) pieces of uncooked pumpkin, seeded, peeled and chopped into 3cm pieces
Olive oil, to coat and drizzle
250g (6¼ cups) English spinach
1kg (4 1/3 cups) fresh ricotta cheese
25g (/¼ cup) grated parmesan
2 eggs at room temperature, lightly beaten
Salt and pepper
125g (½ cup) caramelised onion (see below)
1 quantity pizza dough (see below)
Method
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Preheat the oven to 180C (350F). Line a baking tin with baking paper. Toss in the pumpkin cubes with enough oil to lightly coat. Roast for 20 minutes or until tender. Remove from the oven and leave to cool.
Sauté the spinach in a frying pan over high heat for 1–2 minutes until wilted, leave to cool, then use your hands to squeeze dry.
In a large bowl combine the ricotta, parmesan, eggs and salt and pepper. Fold through the pumpkin, spinach and caramelised onions.
Line a baking tray with baking paper. On a lightly floured surface, roll out the pizza dough to 40cm round and 5mm thick.
Transfer the rolled dough to the prepared tray. Spread the ricotta mix over the pizza dough leaving a 5cm border. Gather the edge of the dough and drape back over the filling to create a ruffled look.
Bake for 40–45 minutes or until the crust is golden brown. Drizzle with olive oil and serve.
This is delicious served hot or at room temperature.
Caramelised onion
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Makes about 500g (2 cups)
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
2 tablespoons olive oil
3 large red or brown onions, thinly sliced
¼ teaspoon salt
2 tablespoons light brown sugar
2 tablespoons balsamic vinegar
Method
Heat the oil in a large deep frying pan over low heat. Add the onions and salt and cook for 15–20 minutes until softened. Stir frequently to prevent them from browning.
When the onion is cooked and lightly golden, stir in the sugar and vinegar. Continue to cook over low heat for a further 5–10 minutes, stirring occasionally, until sticky and caramelised.
Pizza dough
Makes about 1.2kg
Preparation time: 20 minutes plus 30 minutes proving time for dough
Ingredients
750g (5 cups) plain (all-purpose) flour
40g dried yeast
¼ teaspoon caster (superfine) sugar
¼ teaspoon salt
400ml tepid water
2 tablespoons olive oil
Method
Place the flour, dried yeast, sugar and salt in the bowl of an electric mixer fitted with a dough hook attachment. Add the tepid water and oil and mix on low speed until combined. Knead the dough at this speed for approximately 5 minutes or until smooth and elastic.
Remove the bowl from the mixer, cover with plastic wrap and set aside in a warm place until the dough doubles in size, approximately 30 minutes.
Remove the dough from the bowl and place on a lightly floured surface. Knead for 30 seconds until the dough is its original size. Shape the dough into a ball, and press lightly to flatten.
The Cook and Baker, by Cherie Bevan and Tass Tauroa. Published by Murdoch Books.
