Chilean Sweet Pumpkin, Spinach and Goat Cheese Bake with Warm Roasted Tomato Pebre

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Place the sweet pumpkin on a baking tray and toss with 1 tablespoon olive oil, half of the salt, some black pepper, and 1/2 teaspoon merken. Roast for 25 minutes, until tender and lightly browned.

2. 2

   On another tray, place the tomatoes with 1 garlic clove, 1 tablespoon olive oil, and a pinch of salt. Roast in the same oven at 200 °C / 400 °F for 20 minutes, until juicy and lightly charred at the edges.

3. 3

   Meanwhile, soak the crumbled crusty bread in the milk for 5 minutes in a large bowl.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and cook for 8 minutes until soft and golden. Stir in the remaining garlic and cook 30 seconds more.

5. 5

   Add the spinach to the skillet with the onion and cook for 2 to 3 minutes until wilted. Remove from the heat and let it cool slightly.

6. 6

   Mash the roasted sweet pumpkin into a rustic puree. Add it to the bowl with the soaked bread, then mix in the onion and spinach mixture, beaten eggs, heavy cream, two-thirds of the goat cheese, oregano, the remaining merken, salt, and black pepper. Mix well.

7. 7

   Grease a baking dish with a little olive oil. Pour in the bake mixture and scatter the remaining goat cheese on top.

8. 8

   Bake the dish at 180 °C / 350 °F for 25 minutes, until set in the center and golden on top. Let it rest for 10 minutes before serving.

9. 9

   For the warm pebre, chop the roasted tomatoes and mix them with the cilantro, the roasted garlic from the tray, the white wine vinegar, and the remaining olive oil. Adjust with salt and black pepper.

10. 10

    Serve the bake hot or warm, with the warm roasted tomato pebre spooned over the top or on the side.