Halloween has been and gone, but luckily pumpkins haven’t. My butternut soup-turned-into-a-tart recipe is so easy, especially if you can find one of those convenience packets of diced pumpkin.
The perfect lazy supper.
500 g pumpkin or squash, such as butternut or acorn, peeled, deseeded and diced
50 g spreadable goat’s cheese
1 red chili, finely chopped
1 red onion, sliced
1 clove of garlic, finely chopped
1 tsp dried thyme
one sheet of puff pastry
1. Preheat the oven to 200 degrees celsius (fan-forced oven). Cook the diced pumpkin in boiling water for 10-15 minutes until tender. Drain well and roughly mash with the cheese, chili, thyme and seasoning.
2. While the diced pumpkin is boiling sauté the onion and garlic for 5-7 minutes until golden.
3. Unroll the pastry sheet and place on a baking tray. Wet the pastry edges with lukewarm water and fold the pastry to create a half inch border on all sides. Spread the pumpkin mixture on the pastry, making sure it fills up all the space and that it comes all the way up to the border. Scatter over the onions and bake for 20-30 minutes until risen and golden.