Butternut pumpkins make any dish look and taste superb. You can make this tart a day in advance.
1¼ cups (175 g) plain wholemeal flour
1 tablespoon sesame seeds
85 g polyunsaturated spread, suitable for baking, chilled and diced
¼–⅓ cup (60–80 ml) cold water
1 butternut pumpkin, cut into 3-cm dice
1 large red capsicum, seeded and cut into 2.5-cm dice
1 tablespoon olive oil
150 ml low-fat milk
¼ cup (25 g) grated Parmesan cheese
2–3 pinches chilli flakes or freshly ground black pepper
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Directions Preparation:25min › Cook:55min › Extra time:10min › Ready in:1hour30min
Preheat the oven to 230°C. Put the vegetables into a roasting tin, drizzle the olive oil over them, sprinkle with freshly ground black pepper and toss together. Roast the vegetables for 30 minutes until browned. Remove and leave to cool.
Reduce the oven to 180°C. Put a baking tray into the oven to heat.
Meanwhile, to make the pastry, combine the flour, sesame seeds and a pinch of salt in a bowl, then rub in the spread with your fingertips. When the mixture resembles breadcrumbs, stir in the cold water, or as much as is needed, with a round-bladed knife, to form the mixture into a soft dough. Wrap with cling film and chill for 20–30 minutes.
Unwrap the pastry and roll out on a floured work surface to a circle about 25 cm in diameter. Lift it over a 21-cm flan tin and gently press the pastry onto the base and sides. Trim off the excess.
In a wide jug or bowl, combine the eggs with the milk and cheese. Season with the chilli flakes or pepper. Spoon the roasted vegetables into the pastry case, mounding them in the centre, then pour over the cheesy egg custard.
Set the tin on the heated baking tray and bake for 25 minutes until just set, puffed and golden. Remove from the oven and leave to stand for 5 minutes before serving. Eat warm from the oven or at room temperature.
The glorious sweet flesh of butternut pumpkin is rich in betacarotene, as well as vitamins C and E.