Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Metric
Us "Imperial"
Smaller
Normal
Larger
Pumpkin Feta Tart - Vegetarian Homemade Pie Recipe
What’s cooking, good looking! That’s how I was greeted when hubby arrived at home to smell the delicious aroma of this Pumpkin Feta Tart.
5
from
6
votes
Print
Pin
Course:
Dinner, Entrée, Side Dish
Cuisine:
American, Australian
Prep Time:
20
minutes
minutes
Cook Time:
45
minutes
minutes
Total Time:
1
hour
hour
5
minutes
minutes
Servings:
6
Calories:
290
kcal
Author:
Matt Dobson
Ingredients
100
gm
puff pastry
2 sheets
650
gm
pumpkin
peeled
200
gm
creamy lemmos feta cheese
1
sprig
rosemary
5
whole
egg
2
cloves
garlic
1
tbsp
ground pepper to taste
300
ml
pouring cream
1
whole
egg
1
tbsp
spray oil
Metric
-
Us "Imperial"
Instructions
Heat oven to 200 degree Celsius
Remove the puff pastry from the freezer and allow to defrost.
Spray a pie dish with oil.
Line the pie dish with pastry and trim any excess pastry from the sides.
Beat one of the eggs in a small bowl.
Apply the egg wash to the sides of the pastry.
Line the centre of the pastry shell with a little bit of baking paper and add pie weights to the centre.
Bake the pie shell blind until it is lightly coloured.
Remove the pie weights and reserve the partially cooked pie crust.
Reduce the oven temperature to 170 degree celsius.
Using a food processor or mandolin slice all the pumpkin into thin wedges.
Crumble half the feta cheese over the pie crust.
Arrange the pumpkin slices in a circular pattern around the pie. Start at the outside and work your way inwards.
Crumble more feta over the tart.
Grate the cloves of garlic over the tart and add the rosemary leaves.
In a large bowl add the cream and eggs. Beat with an egg whisk until combined.
Season the egg mixture with salt and pepper.
Slowly pour the egg mixture around the tart making sure it gets in between all the layers of pumpkin.
Bake until the tart is set. between 40 - 50 mins. checking until set.
*If the outside crust is browning too quickly add a cover made of al-foil to the top of the pie crust.
Nutrition
Serving:
100
g
|
Calories:
290
kcal
|
Carbohydrates:
17
g
|
Protein:
3
g
|
Fat:
23
g
|
Saturated Fat:
11
g
|
Cholesterol:
59
mg
|
Sodium:
62
mg
|
Potassium:
440
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
9730
IU
|
Vitamin C:
10.4
mg
|
Calcium:
63
mg
|
Iron:
1.4
mg