Wednesday, May 22, 2013

Pumpkin, fetta and walnut tart

I have posted before about my Pumpkin and fetta salad, this time around I decided to convert the ingredients into a tart. Roasted pumpkin, salty fetta and crunchy walnuts paired with crispy, flaky puff pastry - yumm! It's perfect for entertaining, just cut them into slices and reheat before serving.

Recipe                                                                                               Print Recipe

Makes 1 tart


1/2 sheet of Puff pastry

11/2 cups Pumpkin cubes

3 tbsp Fetta

1/4 cup walnuts - roughly chopped

1 tbsp olive oil

Olive oil spray

1 tsp thyme

Salt to taste

1 tsp Cracked Pepper


Roast the pumpkin cubes with a spray of olive oil on them for about 15-20  minutes at 190 degree Celsius till they are nice and tender. You can choose to nuke them in a microwave for 4-5 minutes instead of baking them to save time.

Take the puff pastry and score (not all the way through) a 1.5 cm border along the pastry. This ensures that the outer ring puffs up nicely and the inner area remains flat. Prick the inner area with a fork and apply some olive oil using a pastry brush. To the pumpkin pieces add the thyme, salt and pepper and a tbsp of olive oil and mix well. Arrange the pumpkin on top of the pastry. Now sprinkle the fetta and walnuts on top, put it in the oven for 20 minutes at 190 C or till the pastry is cooked through and golden.

Cut the tart into slices and serve. Enjoy!

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