Caramelised Onion and Pumpkin Pastry; soft roasted pumpkin with sweet caramelised onions and flaky pastry – perfect for a dinner.
Motivation completely lost, if found – please return. Reward given….
In the form of food 😉
Life around here has been crazy busy. Like crrrrazy busy. The last two weeks have been full of high ups and low lows…. it is SO exhausting! You know you’re tired when you wake up and then count how many hours it is until you will be back in your sweet, soft, cloud like bed.
Frozen foods are ALWAYS a good idea and…
Exercise? Sorry, what is that?
It is times like these that I love my past self. Weird – I know, but the past me that cut up the pumpkin and put it in the freezer and thought ahead and put pastry in the freezer for later. Mawh!
This is a mid week go to dinner for me… chuck it in the oven (do some other stuff) pull it out – mix, put it back in (do some other stuff) and a little while later – voila! You have a dinner with cheese AND pastry… which means, no whinging from other certain people 😉
Tell me, what is your go to – life saving mid week meal? I’d love to hear from you!
- 3 cups pumpkin- peeled and chopped into 1cm cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic salt
- 1 large onion - sliced
- 1 tablespoon balsamic glaze
- ½ cup firm low fat ricotta cheese
- 1 tablespoon chopped flat leaf parsley
- Pinch pepper
- 2 sheets puff pastry
- 1 tablespoon milk to brush on the pastry
- Preheat oven to 200 degrees Celsius (390 F)
- Coat the pumpkin in 1 tablespoon of olive oil and the garlic salt. Place on a lined baking tray and cook until soft (approx. 20 minutes)
- Meanwhile, heat the onion in a pan with the remaining olive oil and cook over a low heat until they become translucent and soft (approximately 10 minutes) add the balsamic glaze, stir and cook for a further 2 minutes, then set aside.
- Once the onion and pumpkin are cooked, mix them together in a bowl with the pepper, parsley and crumbled ricotta cheese.
- On a lined baking tray, place the sheet of puff pastry and place half of the mixture in the middle of one sheet of pastry and then fold in the corners into the middle to seal. Do the same with the other piece of pastry and the remainder of the pumpkin mixture.
- Using a pastry brush, lightly brush with the milk. Turn the oven down to 180 C (370 F) and place in the oven to cook for 10-15 minutes or until the pastry has puffed up and is golden.