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Roast pumpkin, Pumpkin, walnut & crème fraîche tart& cashew salad
Pumpkin, walnut & crème fraîche tart


  • 2 sheets shortcrust pastry
  • 2 cups cubed, cooked pumpkin
  • ½ cup walnuts over the pastry
  • 200g crème fraîche
  • 2 tsp thyme leaves
  • 80g rocket
  • 1 Tbsp olive oil
  • ½ lemon

Pumpkin, walnut & crème fraîche tart

  • Serving size: Serves 6

Line a baking tray with baking paper. Join 2 sheets thawed shortcrust pastry to form a 34cm x 24cm piece. Use a sharp knife to score a 1cm border around the edge. Bake in a 200°C oven for 20 minutes until golden.

Scatter pumpkin and walnuts over the pastry then spoon over crème fraîche. Season.

Bake for 15-20 minutes until golden.

Top pastry with thyme leaves, rocket, olive oil and juice ½ lemon.

Article from the May, 2012 issue of Taste magazine.

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