Name: Pumpkin and feta free-form tart
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 4
Ingredients: 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

Ingredients

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

Preheat oven to 200°C.

Place pumpkin, onion and thyme on a baking-paper-lined oven tray; drizzle with oil. Season. Bake for 25 minutes or until tender. Cool.

Meanwhile, 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.

Roll 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.

Bake tart for 30 minutes or until golden and base is cooked through.

Meanwhile, make mixed leaf salad: Place ingredients in a large bowl; toss gently to combine. Season to taste.

Serve tart topped with thyme and with salad.

Women's Weekly Food

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Ingredients

Method

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