Autumn pumpkin and fetta tart
January 24, 2020
: 8
: 40 min
: 50 min
: Easy
Crimson butternut squash is matched with salty fetta and crunchy roasted walnuts in this delicious tart. A favourite for bake sales, serve it warm with a leafy salad of chicory and radicchio and its sure to disappear.
Ingredients
- 40g butter
- 3 tablespoons high-quality extra virgin olive oil
- 3 onions, finely sliced
- 1 leek, finely sliced
- 1-1.2 kg butternut squash, peeled, seeded and cut into 2 cm dice
- 1 teaspoon clear honey
- 4 sprigs fresh rosemary (or fresh thyme)
- 100g walnuts
- 30g pumpkin seeds
- 3 eggs
- 150ml double cream
- 50g sour cream (or crème fraiche)
- 1 packet Jus Rol shortcrust pastry
- 120g baby spinach
- 100g Greek fetta, crumbled
Directions
- Step 1 Heat the butter in a large saucepan over low to medium heat. Add the onion and leek and gently season. Cook for 40 minutes or until caramelised and reduced. Set aside to cool.
- Step 2 Preheat the oven to 180 degrees Celcius (fan force) and line a large baking tray with baking paper.
- Step 3 In a large bowl mix the pumpkin with the olive oil and honey, and season. Place the rosemary (or thyme) sprigs on the bottom of the tray and layer the pumpkin on top evenly. Roast for 30-45 minutes or until the squash is just starting to brown around the edges. Set aside to cool.
- Step 4 Turn the oven down to 160 degrees Celcius (fan force). Spread the walnuts and pumpkin seeds on a lined baking tray and roast for 6-8 minutes. Keep an eye on them as they can burn easily. Set aside to cool.
- Step 5 Increase the oven temperature to 180 degrees Celcius (fan force). Place the eggs, cream and sour cream (or crème fraiche) into a large jug and whisk together until well combined.
- Step 6 Carefully unroll the shortcrust pastry and line a pie dish (about 22cm diameter, with a removable base). Leave 2 cm of overhang, and trim the excess with a knife.
- Step 7 To assemble, evenly spread the onion mixture over the base, followed by the spinach leaves, half the walnuts and pumpkin seeds, and half the crumbled fetta. (The spinach leaves will reduce down when they cook, so don’t worry if it looks like a lot). Layer the pumpkin on top and then carefully pour in the egg mixture. Sprinkle with the remaining walnuts, pumpkin seeds and fetta.
- Step 8 Cook for 45-50 minutes, or until golden and set.
Variations:
- To substitute the baby spinach for English spinach, carefully wash the spinach and roughly chop. Heat a knob of butter on medium-low heat and cook down for 3-5 minutes. Drain in a colander for at least 10 minutes and gently press with the back of a wooden spoon to remove any excess moisture.
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