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Roast Pumpkin, Leek & Fetta Tart
Pastry recipe
180 g unsalted butter
240 g plain flour
Pinch of salt and 3 tblspns of water
Rub butter and flour together till it resembles fine crumbs.
Add salt and water to mix and knead together till smooth. Don’t overwork. Rest for half an hour.
Roll out, with plenty of flour on the pin and bench, and drape over large tart tin. Push into all the crevices carefully and trim off any excess. Make sure there are no holes!
Sit in fridge till filling is ready.
Filling
9 eggs
1 cup of cream
2 cups of roast pumpkin
1 cup diced of diced fetta
1 cup of cooked leek [in butter]
˝ cup of Parmesan cheese
Salt & pepper to taste
Mix together and pour into pastry shell. Bake at 180 c for 45 minutes or until set. Let cool, cut and serve with salad.
Do you have a great recipe that uses pumpkins you want to share?
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