Pumpkin and feta free-form tart
This nourishing pumpkin and feta free-form tart makes a healthy and delicious dinner, lunch or tea any day of the week!
- 35 mins preparation
- 55 mins cooking
- Serves 4
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Ingredients
Pumpkin and feta free-form tart
- 800 gram jap pumpkin, cut into 3cm pieces
- 2 medium red onions (340g), cut into wedges
- 2 teaspoon fresh thyme leaves
- 1 tablespoon olive oil
- 80 gram feta, crumbled
- 2 bocconcini (70g), torn
- 2 tablespoon fresh thyme
Cream cheese pastry
- 1 1/4 cup (185g) plain (all-purpose) flour
- 1/2 teaspoon sea salt flakes
- 125 gram cold cream cheese, chopped
- 1 free-range egg
- 1 tablespoon cold water, approximately
Mixed leaf salad
- 100 gram baby mesclun
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon fresh dill sprigs
- 1 medium beurre bosc pear (230g), cut into matchsticks
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Method
Pumpkin and feta free-form tart
- 1Preheat oven to 200°C.
- 2Place pumpkin, onion and thyme on a baking-paper-lined oven tray; drizzle with oil. Season. Bake for 25 minutes or until tender. Cool.
- 3Meanwhile, make cream cheese pastry: Process flour, salt and cream cheese until crumbly; add egg and the water, pulse until mixture just comes together. Knead dough on a floured surface until smooth. Wrap in plastic wrap; refrigerate for 20 minutes.
- 4Roll pastry between sheets of baking paper to a 30cm round. Remove top sheet of baking paper; lift pastry on paper to a second oven tray. Top pastry with pumpkin mixture, feta and bocconcini, leaving a 4cm border all around. Fold pastry side over filling, pleating as you go to partially cover.
- 5Bake tart for 30 minutes or until golden and base is cooked through.
- 6Meanwhile, make mixed leaf salad: Place ingredients in a large bowl; toss gently to combine. Season to taste.
- 7Serve tart topped with thyme and with salad.
