Pumpkin and Sage Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item"><b>For the pastry:</b></li><li class="ingredients-single-item">225g plain flour</li><li class="ingredients-single-item">125g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 tbsp fresh sage leaves, finely chopped</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item"><b>For the filling:</b></li><li class="ingredients-single-item">750g pumpkin or butternut squash, peeled and cut into 1cm slices</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">2 tbsp honey, plus extra for drizzling</li><li class="ingredients-single-item">150g soft goat cheese (chèvre)</li><li class="ingredients-single-item">2 tbsp double cream</li><li class="ingredients-single-item">15-20 fresh sage leaves</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">2 tbsp pine nuts (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour, salt and cold cubed butter in a food processor and pulse until the mixture resembles breadcrumbs. Alternatively, rub the butter into the flour using your fingertips, working quickly to keep the mixture cool (cold butter creates steam pockets during baking, resulting in flaky pastry).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the finely chopped sage leaves, then mix in the egg yolk and just enough ice-cold water to bring the dough together. The dough should be pliable but not sticky. Shape into a disc, wrap in cling film, and chill in the refrigerator for at least 30 minutes. This resting period allows the gluten to relax and prevents shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry is chilling, prepare the pumpkin. Preheat your oven to 200°C (180°C fan). Toss the pumpkin slices with olive oil, 1 tablespoon of honey, and a generous pinch of salt and pepper. Spread on a baking tray and roast for 20-25 minutes until tender but not mushy, turning halfway through. The edges should be starting to caramelize. Allow to cool slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll out the chilled pastry on a lightly floured surface to approximately 3mm thickness, making it large enough to line your tart tin with a slight overhang. Gently drape the pastry over your rolling pin to help transfer it to the tin, then press it into the corners without stretching the dough. Trim the excess leaving a 1cm overhang (pastry shrinks during baking).</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes at 190°C (170°C fan), then remove the beans and paper and bake for another 5-7 minutes until the base is just beginning to color. The blind baking ensures your crust won't become soggy from the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case is baking, mix the goat cheese with the double cream until smooth and spreadable. Season lightly with salt and pepper to taste. The cream softens the cheese's tanginess and creates a creamy texture that will set beautifully beneath the pumpkin.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the pastry case has cooled slightly, spread the goat cheese mixture evenly over the base. Arrange the roasted pumpkin slices in an overlapping pattern, tucking fresh sage leaves between the pieces. Drizzle with the remaining tablespoon of honey and sprinkle with pine nuts if using.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the exposed pastry edges with beaten egg wash for a professional, glossy finish. Bake the assembled tart at 180°C (160°C fan) for 20-25 minutes until the pastry is golden and the sage leaves have crisped. The browning of the pastry edges indicates the Maillard reaction is taking place, developing rich flavors.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the tart to cool for 10-15 minutes before removing from the tin - this resting period helps the filling set and makes it easier to slice cleanly. Just before serving, drizzle with a little extra honey and add a few grinds of black pepper. Serve warm or at room temperature for the best flavor. This tart pairs beautifully with a simple green salad dressed with a light vinaigrette.</li></ol>