Roast Garlic, Pumpkin & Blue Cheese Freeform Pie
on
| 2 min read
Ingredients
- 800g butternut pumpkin
- 2 tbs olive oil
- 4 cloves garlic, unpeeled
- 2 brown onion, sliced finely
- ¼ cup brown sugar
- 2 tbs balsamic vinegar
- 2 chopped sage
- 2 sheets puff pastry
- 100g blue cheese
- 1 egg beaten
- Salt and Pepper
Method
- Preheat oven to 180° on Fan Function.
- Peel pumpkin and cut into 1 cm dice. Place on a baking paper lined oven tray with garlic cloves, season and drizzle with 1Tbs olive oil. Roast for 20-25 minutes until pumpkin is tender. Remove from tray and set aside. When cool enough to handle, squeeze the flesh out of the garlic cloves and mash.
- Heat the rest of the oil in a pan and sauté sliced onion over moderately high heat until golden. Add the brown sugar and stir over heat until caramelised. Stir in balsamic vinegar and cook until liquid has evaporated. Season and cool.
- Change oven function to base heat and fan, keeping the temperature at 180°
- Spread mashed garlic over the centre of each sheet of pastry. Spoon a layer of caramelised onion over the garlic and pile the roasted pumpkin on top. Bring the pastry up and around the pumpkin and brush the pastry with beaten egg. Scatter chopped sage and blue cheese over the pumpkin.
- Bake 25 minutes until pastry is golden.
Serves 8