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BUTTERNUT & CHÈVRE TART OF ROSES RECIPE & IMAGES FIONA HUGUES Japanese scholar Okakura Kakuzo said, "In joy or sadness, flowers are our constant friends." With this in mind, what better way to share flowers with loved ones than those that nourish too? After the publication of my Peach & Burnt Buttercream Cake from the spring issue some asked for step-by-step instructions on how to make my peach roses, so here is the technique, this time in savoury form. For now, when the air has a whiff of autumn and you hanker for meals a little more earthy in flavour, this tart of soft roasted pumpkin nestled on creamy goats’ cheese filling makes a sensational lunch or light supper when accompanied by a leafy salad & crisp Pinot Gris. It’s not too difficult to conjure. You can see from this tart I made in haste, even rough pumpkin roll ups look like blooms when grouped together and garnished with a few sage leaves. Don’t stop at pumpkin. Have a crack at other veg too—this tart is also a good time when made with orange kumara, beetroot or courgettes.
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