Pumpkin and feta tart

 By Lucy Hulm

Once a week, we try to eat at least one meal without meat. My husband loves himself some protein, so this recipe is a great tasty dinner that makes everyone happy.

It is easy to prepare, cheap, tastes great and heats up really well for lunch the next day.

Screen Shot 2015-10-05 at 2.59.05 pm

 

Ingredients

750g pumpkin, peeled, cut into 1.5cm-thick slices

200g baby spinach

2 sheets Short Crust Pastry, partially thawed

8 eggs

1 cup thickened cream

200g Smooth feta, crumbled

Oil spray

Salt and pepper

 

Method

Step 1
Preheat oven to 220C (200C fan-forced).

Boil a saucepan of water. Cut your pumpkin into cubes and place into the boiling water.

Boil until the pumpkin is tender. Remove from water and allow it to cool down (pat dry if required).

Step 2
Meanwhile, spray a 20cm springform pan with oil spray and then line with pastry to come 1cm higher than the side of pan. Trim excess, then use your fingers to crinkle overhanging pastry. Line with baking paper and fill with pastry weights or rice. Reduce oven to 190˚C or 170˚C fan. Bake on a baking tray for 10 mins. Remove weights or rice and paper. Bake for further 10 mins or until pastry is light golden.

Step 3

Whisk eggs and cream in a medium bowl. Season. Add pumpkin, baby spinach and crumbled feta into mix. Pour the egg mixture into the pastry case. Bake for 1 hr 10 mins or until golden and set, covering with foil if necessary to avoid overbrowning. Stand for 10-15 mins. Cut slices with a knife and serve with salad.

 

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