Pumpkin and Camembert Tart

Cook Time 1 hour (+1 hour chilling)

Servings 4

Ingredients

Rough puff pastry

350g plain flour

Pinch of salt

60g butter, chilled, cubed plus an extra 140g butter, frozen

⅓ cup cold water

1 egg, whisked with a fork

1 tbsp Extra Virgin Olive Oil

1 onion, sliced

1kg butternut pumpkin, peeled and cut into rough wedges

1 wheel of Camembert (250g), sliced

Salt and pepper

Method

Preheat the oven to 180°C.

Place the flour and salt in a large bowl, add the chilled butter and rub using your fingertips until mixture resembles breadcrumbs. Slowly add enough water to form the dough, mixing with your hands to form a ball. Turn dough onto a lightly floured surface, gently knead and then roll the dough into a rectangle (the size of an A4 page).

Grate half the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the bottom third, like folding a letter. Turn the dough 90 degrees and re-roll dough into a rectangle. Using the remaining frozen butter, repeat the process of grating and folding. Wrap the dough in cling film and place in the fridge for 45 minutes.

While the pastry is chilling, place the onion and pumpkin onto a baking tray and add extra virgin olive oil, salt and pepper. Toss pumpkin and onion with your hands to coat well and roast for 25-30 minutes or until the pumpkin is just starting to become tender. Turn half way through for an even cook. Remove and cool.

Remove pastry from fridge. Roll out to form a 30cm circle, about 3mm thick. Transfer pastry to a large flat tray lined with baking paper. There should be pastry hanging over the edges of the tray (you’ll need to fold these in later).

Scatter over half the onion and pumpkin mixture the layer half the cheese, leaving a 4 cm border. Top with the rest of the pumpkin and cheese. Roughly fold and pleat the excess pastry over topping, leaving centre exposed. Brush the exposed pastry with egg and bake in the oven for 30-35 minutes.

Cool for 10 minutes before serving.