Ingredients

The following ingredients have 4 Servings
  • 3 cups Hokkaido pumpkin peeled and cubed (may substitute butternut, acorn or delicata squash)
  • 2 carrots (peeled and diced)
  • Sea salt
  • 2 Tbsps olive oil
  • 1 Leek (cleaned and cut into rings)
  • 1 Tbsp flour (for work surface)
  • 1 sheet Puff pastry thawed (Pepperidge Farm® recommended)
  • 2 cloves garlic cloves (chopped)
  • 0.5 cup cream cheese
  • 0.75 cup cream
  • 2 eggs (lightly beaten)
  • 2 Tbsps Goat cheese (freshly grated)
  • peppers
  • Nutmeg
  • 1 cup Mozzarella (shredded)
  • 2 scallions (garnish)

Instruction

  • Preheat oven to 400º F.
  • Spread pumpkin and carrots in a single layer on baking sheet. Season with salt and drizzle with olive oil. Roast in oven for 10 minutes or until golden; add leeks and continue roasting for 5 to 7 minutes.
  • Coat a 13 3/4 x 4 1/2-inch tart pan with nonstick cooking spray. Roll out the puff pastry on a lightly floured work surface and shape to fit tart pan, creating an edge along the sides of the pan. Spread roasted vegetables on tart base.
  • Combine garlic, cream cheese, cream, eggs, goat cheese, pepper and nutmeg; pour over vegetables and top with mozzarella cheese.
  • Bake for 30 to 35 minutes or until golden brown. Garnish with green onions, cut and serve.