Savory pumpkin ricotta and caramelized onion tart with goat cheese

Ann Creber's - Pumpkin & Peanut Cheesecake

Recipes

17 Jul. 2018

by Ann Creber

With vegetables so expensive in the supermarkets, it is encouraging to see that pumpkin is still reasonably priced. I know, too, that many keen gardeners will have their pumpkin harvest stored away for winter use. My Dad was a keen veggie gardener and we always seemed to have a pile of pumpkins stashed in a cane laundry basket on our covered back verandah! This is an easy recipe and one I particularly like.

INGREDIENTS

Serves 6-8

  • 60gr butter, melted
  • 1 cup dry breadcrumbs
  • 1 cup grated Parmesan cheese
  • 500g ricotta cheese
  • 4 free-range eggs, lightly beaten
  • 2 cups mashed cooked pumpkin
  • 4 rashers grilled bacon (chopped)*
  • 2-3 spring onions, chopped
  • 1 cup toasted pine nuts
  • Chopped fresh herbs such as parsley, oregano, basil

METHOD

  1. Combine melted butter, breadcrumbs and half the Parmesan and press into the base of a buttered and lined 24 cm spring-form pan.
  2. Beat the ricotta until smooth, gradually add the eggs. Fold in the pumpkin, bacon, spring onions, pine nuts and remaining Parmesan.
  3. Pour into the lined tin and bake at 180oC for 50-55 minutes.
  4. Serve hot or cold, cut into wedge and sprinkled with fresh herbs.

* For vegetarians, substitute for bacon whatever you would normally use in its place.

Very good for a picnic or the footy!

Ann Creber
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