Recipe | Pumpkin & blue cheese crostata with olive oil pastry

Use your favourite variety of pumpkin for this; they all work well.

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Ingredients

1 quantity Olive Oil Pastry (see recipe below)

800g peeled, chopped pumpkin

4 cloves garlic

Salt

2 tsp roughly chopped rosemary

1 tbsp olive oil

65g blue cheese, diced

1 tsp toasted pumpkin seeds (pepitas)

1 egg

1 tsp toasted sunflower seeds

Fresh herbs

Olive oil

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Method

Preheat the oven to 190˚C fan bake.

Place the pumpkin and garlic onto a roasting tray, sprinkle with salt, rosemary and oil and toss together. Roast until the pumpkin is tender, then roughly mash with a fork and leave to cool. When cooled, fold in the blue cheese.

On a lightly floured bench, roll the pastry out to approximately 32cm round. Place onto a baking tray lined with baking paper. Spread the pumpkin mixture onto the pastry, leaving 5cm around the edges. Fold the edges over the pumpkin mixture. Whisk the egg and egg-wash the pastry edges. Bake for 30 minutes, until edges are nice and golden.

Sprinkle the seeds and fresh herbs over the top and add an extra drizzle of oil.

Serve warm or at room temperature.

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Olive oil pastry

Ingredients

250g high grade white flour

1 tsp baking powder

½ tsp salt

60ml light olive oil

125ml cold water (add a little more if needed)

Method

Place the flour, baking powder and salt in a bowl. Mix the oil and the water together and add to the flour. Mix together with a fork to begin, then finish bringing it together with your hands until it forms a smooth dough. Flatten a little, wrap in cling film and rest in the fridge for 20 minutes before using.

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More recipes by Wendy Morgan here