Rustic Roast Pumpkin and Feta Tart - A Wholesome Delight for Your Taste Buds

Are you on the lookout for a mouthwatering and nutritious dish that will leave you craving for more? Look no further, as today, we're bringing you an easy-to-make Roast Pumpkin and Feta Tart that's bursting with flavours and wholesome goodness. This delightful tart combines the earthiness of pumpkin, the umami richness of mushrooms, and the vibrant greens of spinach, all nestled in a savoury short pastry crust. Topped with creamy feta and a zesty beetroot chutney, this tart is a celebration of natural flavours and nourishing ingredients. Let's dive into the recipe and create this scrumptious dish together!

Ingredients

Before we get started, gather the following ingredients:

• 225 g Savoury Short Pastry (approximately 1.5 sheets)
• 8 large eggs
• 3 cups of cubed pumpkin (leave the skin on for added micronutrients)
• 1 cup of diced brown mushrooms (feel free to substitute with your favourite vegetable)
• 3 cups of fresh spinach
• 1/4 cup of blue milk (or any milk of your choice)
• 50g feta cheese
• 100g Beetroot Chutney (store-bought or homemade)
• Salt and pepper to taste
• Chili flakes for an added kick

Instructions

Preheat your oven to 160°C fan bake. Begin by dicing a quarter of the pumpkin, aiming for about 3 cups worth. Toss the pumpkin cubes in a teaspoon of olive oil and season them with salt, pepper, and chili flakes to your desired level of spiciness. Spread the seasoned pumpkin cubes on an oven dish, and roast them until they turn a beautiful golden colour and become tender. Alternatively, you can use an air fryer set to 160°C to achieve the same delicious results.

While the pumpkin is roasting, let's prepare the tart crust. Spritz a tart tin with olive oil, then lay your savoury short pastry sheets. Carefully press the pastry into the tart tin, ensuring it covers the base and sides evenly. Trim off any excess pastry for a neat finish. To prevent the pastry from puffing up during baking, cover it with baking paper and fill the tin with rice or baking beads. Blind bake the pastry at 180°C fan bake for 10-15 minutes.

Once the initial blind baking is complete, remove the baking paper and rice or baking beads. Bake the pastry for an additional 5 minutes until it turns crispy and golden.

It's time to layer the delicious vegetables into your tart tin. Begin with a layer of fresh spinach, followed by the diced brown mushrooms, and finally, the roasted pumpkin cubes.

In a separate bowl, whisk the eggs, blue milk, salt, and pepper until well combined. Pour this savoury egg mixture over the layered vegetables in the tart tin, allowing it to seep into all the nooks and crannies.

Now, let's add some delightful finishing touches to our rustic tart. Top the tart with small dollops of your favourite beetroot chutney, providing a burst of tangy flavour. Sprinkle a pinch of chili flakes over the chutney for an added kick. Finally, crumble the creamy feta cheese over the top, adding a wonderful creaminess and savoury richness.

Lower the oven temperature to 160°C fan bake and carefully place the tart back in the oven. Bake the tart for approximately 30-35 minutes or until the egg mixture has set and the top turns golden.

Once baked to perfection, remove the tart from the oven and allow it to cool before slicing it into four generous servings.

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There you have it, a delectable Roast Pumpkin and Feta Tart that's perfect for a delightful breakfast, brunch, or a light dinner option. This wholesome dish showcases the natural flavours of seasonal vegetables, complemented by the creaminess of feta cheese and the zing of beetroot chutney. It's not only a treat for your taste buds but also a nourishing addition to your daily meals. Serve this tart with a side of steamed vegetables or a fresh green salad to complete the meal. So, what are you waiting for? Gather your ingredients and savour the goodness of this delicious and nutritious vegetable tart today! Enjoy!

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