Pumpkin and Date Tart with Burnt Butter and Sage
A delicious veggie tart made with mashed pumpkin, sweetened with dates and topped off with burnt butter and sage.
Pumpkin and Date Tart with Burnt Butter and Sage A delicious veggie tart made with mashed pumpkin, sweetened with dates and topped off with burnt butter and sage. |
| Servings | Prep Time |
| 6servings | 30min |
| Cook Time |
| 50min |
|
|
Ingredients
- 100gr dateschopped
- 1/2cup butter
- 2cups mashed pumpkin
- 1teaspoon baking powder
- 1/2teaspoon salt
- 1large egg
- 1/2cup self raising flour
- 1cup fresh cream
- 4tablespoons butter
- 5 sage leaves
- cinnamon sugarto dust
Instructions
- First off, in a small pot, combine the dates and butter over medium heat.
- The dates take a while to soften and you should have a sticky consistency after about 30 minutes.
- Allow it to break down into a mushy, sticky state. If you like, you can process the dates in a food processor to break it down more.
- Add the melted dates and butter to the cooked, mashed pumpkin and combine. Leave to cool.
- In a mixing bowl, combine the cooled pumpkin and date mash with the baking powder, salt, egg, flour and cream. Mix well.
- Pour into an oven safe pie dish and bake in the oven at 180 degrees Celsius for 40 – 50 minutes until firm to the touch.
- Meanwhile heat the next bit of butter in a saucepan until it bubbles and changes colour to golden brown.
- Add the sage leaves to the hot butter, allow the herbs to crisp up and drizzle over hot pie.
- Dust with cinnamon sugar if you like.