Ingredients
- 250 g ready-rolled shortcrust pastry, chilled
- 1 tbsp butter
- 1 medium onion, peeled and finely chopped (preferably in a food processor)
- 2 large free-range eggs
- 425 g tin pumpkin purée
- 150 g Parmesan cheese, freshly grated
- 40 g pine nuts, lightly toasted
- 340 ml evaporated milk
- Salt and pepper
How to Make It
- Roll out the pastry and line a 25 cm loose-bottomed tart tin with it. Leave to chill for 20 minutes. Preheat the oven to 200 °C/fan 180 °C/gas 6. Blind bake the pastry for 15 minutes and set aside. Turn down the oven to 180 °C/fan 160 °C/gas 4.
- Melt the butter in a saucepan, add the onion and soften until translucent. Beat the eggs in a large bowl. Add the pumpkin purée, softened onion, Parmesan and pine nuts and combine. Stir in the evaporated milk and season.
- Tip into the pastry case and cook for 30 minutes, or until set. Leave to cool a little before turning out. Serve warm or at room temperature.