Ingredients

Ingredients For the pastry

• 1 free-range egg, beaten

• pinch fine salt

• 1½ tsp caster sugar

• 125g/4oz unsalted butter, at room temperature, plus extra for greasing

• 250g/8oz plain flour

For the tart filling

• 1 large pumpkin, peeled, seeds removed, cut into 1.5cm/½in cubes

• 1 tsp fennel seeds

• 1 tsp cumin seeds

• pinch cayenne pepper

• pinch white pepper

• ½ tsp grated nutmeg

• ½ tsp ground turmeric

• 1 tsp mustard seeds

• 50g/2oz unsalted butter

• 150g/5oz pumpkin seeds

For the fondant potatoes

• 3 large potatoes

• olive oil

• 75g/3oz unsalted butter

• sea salt and white pepper

For the cabbage

• knob of butter

• 2 onions, finely sliced

• 1½ tsp caraway seeds

• 1 small white cabbage, cored removed, finely sliced

For the broad bean purée

• 375g/13oz shelled broad beans

• 1½ lemons, juice only

• 125ml/4½fl crème fraîche

• 1½ tsp mustard powder

• small bunch fresh basil

For the chive butter

• 75g/3oz unsalted butter

• small bunch fresh chives, finely chopped

Description

Take Your Pumpkin Tart To Another Level With This Stunning Vegetarian Dish. Equipment And Preparation: You’ll Need A 25cm/10in Loose-bottomed...

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