Roast Pumpkin, Ricotta and Caramelised Onion Tart - Chef Recipe by Cherie Bevan and Tass Tauro

Ingredients

750 g seeded, peeled and chopped into 3 cm pieces uncooked pumpkin
Olive oil, to coat and drizzle
250 g English spinach
1 kg fresh ricotta cheese
1/4 cup grated parmesan
2 eggs, at room temperature, lightly beaten
Salt and pepper
1/2 cup Caramelised Onion
1 quantity Pizza Dough

Caramelised onion:

2 Tbs olive oil
3 large red or brown onions,
Thinly sliced
1/4 tsp salt
2 Tbs light brown sugar
2 Tbs balsamic vinegar

Pizza dough:

5 cups plain flour
40 g dried yeast
1/4 tsp caster sugar
1/4 tsp salt
400 ml tepid water
2 Tbs olive oil

Method

Preheat the oven to 180°C.

Line a baking tray 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 caramelised onions.

Line a baking tray with baking paper. On a lightly floured surface, roll out the pizza dough to 40 cm round and 5 mm thick.

Transfer the rolled dough to the prepared tray.

Spread the ricotta mix over the pizza dough leaving a 5 cm 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.

To make caramelised onion:

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.

To make pizza 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.

Equipment

Measuring cups
Measuring spoons
Baking tray
Frying pan
Large bowl
Rolling pin
Electric mixer fitted with a dough hook attachment

Credits: Recipes and Images from The Cook & Baker, by Cherie Bevan and Tass Tauroa published by Murdoch Books

Photo Credits: Recipes and Images from The Cook & Baker, by Cherie Bevan and Tass Tauroa published by Murdoch Books