Recipe Details
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour, 15 mins
Servings: 4
Meal prep storage
Once cooked store in the fridge wrapped in air tight containers for up to 3 days.
Ingredients
1 sheet dark puff pastry
400 g pumpkin, sliced
250 g cottage cheese
3 eggs
40g grated Parmesan
1 small red onion, sliced
1 tsp onion powder
½ tsp garlic powder
½ tsp allspice
½ tsp caraway powder
¼ tsp celery salt
Black pepper to taste
Salt to taste
1 tsp olive oil
For the bimi broccoli:
400 g bimi broccoli
3 tbsp chilli olive oil
Salt and black pepper
Lemon juice
1. Roast the pumpkin
Preheat oven to 200°C (fan 190°C).
Peel and slice the pumpkin.
Toss with 1 tsp olive oil, all spice, caraway, celery salt and pepper.
Peel and slice onions and add to the tray.
Roast for 30 minutes until tender and lightly caramelised.
2. Prepare the pastry
Line a tart tin with your dark puff pastry.
Prick the base with a fork.
Blind bake for 10 minutes at 200°C (fan 190°C).
3. Make the filling
Mix together:
250 g cottage cheese
3 eggs
½ tsp garlic powder
½ tsp onion powder
Black pepper and salt
Whisk until combined.
4. Assemble the tart
Spread the roasted pumpkin and onion over the pastry.
Pour over the cottage cheese and egg mixture.
Grate the Parmesan over the top.
Bake at 200°C (fan 190°C) for 25–30 minutes until golden and set.
Rest for 5–10 minutes before slicing.
5. Cook the chilli bimi broccoli
Cut the bimi into manageable lengths.
Add 3 tbsp chilli olive oil, salt and pepper, then mix.
Throw into a baking dish and pop in the oven with the pie.
Season with a squeeze of lemon before serving.
6. Serve
Slice the tart into four generous portions and serve with the chilli bimi.
Enjoy!
Nutritional information, per serving
kcal: 585
Fat: 36 g
Saturates: 13.9 g
Carbs: 47 g
Sugars: 7 g
Fibre: 6 g
Protein: 22 g