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Grilled Potato Casserole

Grilled Potato Casserole recipe image
This rustic tart combines the earthy sweetness of cooked pumpkin with the crunch of walnuts and the peppery bite of baby rocket, all wrapped in golden shortcrust pastry. It is a comforting vegetarian main that feels both elegant and home-style. The sour cream adds a tangy richness that balances the savory thyme, while a squeeze of lemon juice brightens the entire dish. Perfect for autumn dinners or a hearty lunch, this recipe transforms simple ingredients into a satisfying meal. It is easy to assemble, making it an ideal choice for weeknight cooking or when you want to impress guests without spending hours in the kitchen.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 732.4
Dietary: Gluten-free, Vegetarian
Description
This rustic tart combines the earthy sweetness of cooked pumpkin with the crunch of walnuts and the peppery bite of baby rocket, all wrapped in golden shortcrust pastry. It is a comforting vegetarian main that feels both elegant and home-style. The sour cream adds a tangy richness that balances the savory thyme, while a squeeze of lemon juice brightens the entire dish. Perfect for autumn dinners or a hearty lunch, this recipe transforms simple ingredients into a satisfying meal. It is easy to assemble, making it an ideal choice for weeknight cooking or when you want to impress guests without spending hours in the kitchen.
Ingredients
  • 2 Sheets frozen shortcrust pastry, thawed
  • 2 Cups cooked chopped pumpkin
  • g sour cream
  • 2 Teaspoons thyme leaves
  • g baby rocket leaves
  • 1 teaspoons Vegetable or olive oil
  • 2 Tablespoons lemon juice
  • 2 Join the 2 sheets of pastry to form
  • 20 Minutes or until golden.
  • 3 Scatter over pumpkin and walnuts, then
  • 15 Minutes or until golden.
Directions
  1. 1
    Preheat oven to 200&# 194;°C (392ðF (356ðF)) (180ðC fan-forced).
  2. 2
    Line an oven tray with baking paper.
  3. 3
    Join the 2 sheets of pastry together to form one large piece and place on the prepared tray.
  4. 4
    Score a 1cm-wide border around the edge of the pastry to create a base for the filling.
  5. 5
    Spread the cooked chopped pumpkin evenly over the central area of the pastry.
  6. 6
    Spoon the sour cream over the pumpkin and sprinkle with chopped walnuts.
  7. 7
    Bake for 20 minutes or until the pastry is golden and crisp.
  8. 8
    Scatter over the baby rocket leaves and sprinkle with thyme leaves.
  9. 9
    Drizzle with vegetable oil and lemon juice just before serving.
  10. 10
    Serve immediately while the pastry is still warm and crispy.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 732.4kcal
% Daily Value *
Total Fat 32.0g50%
Saturated Fat 13.8g69%
Cholesterol 13.2mg5%
Sodium 405.9mg17%
Total Carbohydrate 110.7g37%
Dietary Fiber 22.8g92%
Sugars 8.1g
Protein 17.2g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, pastry, tart, vegetarian, walnuts, rocket, thyme, sour cream, lemon, shortcrust, crispy, comfort food, autumn, main course, easy dinner
Read it online: https://www.chefs-mate.com/recipe/grilled-potato-casserole-5/