Rustic pumpkin, ricotta and caramelised onion tart recipe
The delicious partnership of roasted pumpkin, ricotta and caramelised onion makes this a great summer tart to take to a picnic in the park. It will only take moments to assemble once you have made the pizza dough and filling.
You may have excess pizza dough. This can be wrapped and refrigerated for later use.
Ingredients
- 750 g plain flour
- 40 g dried yeast
- 0.25 tsp caster sugar
- 0.25 tsp salt
- 400 ml tepid water
- 2 tbsp olive oil
- 26.5 oz plain flour
- 1.4 oz dried yeast
- 0.25 tsp caster sugar
- 0.25 tsp salt
- 14.1 fl oz tepid water
- 2 tbsp olive oil
- 26.5 oz plain flour
- 1.4 oz dried yeast
- 0.25 tsp caster sugar
- 0.25 tsp salt
- 1.7 cups tepid water
- 2 tbsp olive oil
- 2 tbsp olive oil
- 3 large red or brown onions, thinly sliced
- 0.25 tsp salt
- 2 tbsp light brown sugar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 3 large red or brown onions, thinly sliced
- 0.25 tsp salt
- 2 tbsp light brown sugar
- 2 tbsp balsamic vinegar
- 2 tbsp olive oil
- 3 large red or brown onions, thinly sliced
- 0.25 tsp salt
- 2 tbsp light brown sugar
- 2 tbsp balsamic vinegar
- 750 g pumpkin, seeded, peeled and chopped into 3cm pieces
- 250 g English spinach
- 1 kg fresh ricotta cheese
- 25 g grated parmesan
- 2 eggs, at room temperature, lightly beaten
- 26.5 oz pumpkin, seeded, peeled and chopped into 3cm pieces
- 8.8 oz English spinach
- 2.2 lbs fresh ricotta cheese
- 0.9 oz grated parmesan
- 2 eggs, at room temperature, lightly beaten
- 26.5 oz pumpkin, seeded, peeled and chopped into 3cm pieces
- 8.8 oz English spinach
- 2.2 lbs fresh ricotta cheese
- 0.9 oz grated parmesan
- 2 eggs, at room temperature, lightly beaten
Details
- Cuisine: Australian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 70 mins
- Serves: 8
Step-by-step
- First, make the dough. Place the flour, dried yeast, sugar and salt in the bowl of an electric mixer fitted with a dough hook attachment. Add the tepid water and oil and mix on low speed until combined. Knead the dough at this speed for approximately 5 minutes or until smooth and elastic.
- Remove the bowl from the mixer, cover with plastic wrap and set aside in a warm place until the dough doubles in size, approximately 30 minutes.
- Remove the dough from the bowl and place on a lightly floured surface. Knead for 30 seconds until the dough is its original size. Shape the dough into a ball, and press lightly to flatten.
- Now make the caramelised onions. Heat the oil in a large deep frying pan over low heat. Add the onions and salt and cook for 15–20 minutes until softened. Stir frequently to prevent them from browning.
- When the onion is cooked and lightly golden, stir in the sugar and vinegar. Continue to cook over low heat for a further 5–10 minutes, stirring occasionally, until sticky and caramelised.
- Now do the rest. Preheat the oven to 180°C. Line a baking tin with baking paper. Toss in the pumpkin cubes with enough oil to lightly coat. Roast for 20 minutes or until tender. Remove from the oven and leave to cool.
- Sauté the spinach in a frying pan over high heat for 1–2 minutes until wilted, leave to cool, then use your hands to squeeze dry.
- In a large bowl combine the ricotta, parmesan, eggs and salt and pepper. Fold through the pumpkin, spinach and 125g of the caramelised onions.
- Line a baking tray with baking paper. On a lightly floured surface, roll out enough pizza dough so that you have a base 40cm round and 5mm thick.
- Transfer the rolled dough to the prepared tray. Spread the ricotta mix over the pizza dough leaving a 5cm border. Gather the edge of the dough and drape back over the filling to create a ruffled look.
- Bake for 40–45 minutes or until the crust is golden brown. Drizzle with olive oil and serve. This is delicious served hot or at room temperature.
The Cook + Baker by Cherie Bevan and Tass Tauroa (Murdoch Books, £20.00). Photography by Chris Chen.
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