What’s cooking, good looking! That’s how I was created when hubby arrived at home to smell the delicious aroma of this Pumpkin Feta Tart. I enjoy having some vegetarian dishes in our regular family menu, so it’s pretty nice when it get the vote of approval simply by the smell in the kitchen.
Visually the Pumpkin Feta Tart has a real WOW factor too. It just looks special and would make a fabulous centrepiece if you were hosting a meal for a vegetarian. By simply thinly slicing the pumpkin and placing it around the tart in a neat fashion, you end up with the most drool worthy looking tart.
I think it actually looks like a giant orange rose! Only so much tastier!
Now I will admit it’s a little fiddly. Thankfully I have a food processor so I used the slicing blade to get nice even pumpkin sections. If you don’t have a food processor you could use a mandolin. I found that when I tried slicing the pumpkin by hand the slices were irregular in thickness, and much too thick.
The use of puff pastry in this recipe gives the tart a real homely feeling. I love crispy puff pastry, I really feel that everything tastes better when it has a sheet of puff pastry wrapped around it. It’s all those delicious layers of flaky pastry, Yum, you can’t go wrong.
Oh and by the way, the pastry is frozen puff pastry, because seriously, who in their right mind has time to make pastry from scratch when pampas does it so well.
I decided to make this dish because I had been noticing spiralled vegetable tarts popping up on Pinterest. The only problem was, I didn’t feel they would have the intense flavour I like in my meals. So I decided to use the most flavoursome of the vegetables usually used in these dishes, the pumpkin.
I then added a strong, creamy cheese. I thought about adding basil because I love pumpkin and basil, but hubby likes rosemary. We have Rosemary growing wild in our garden so it was an obviously choice. I am realy happy with the rosemary favour. I think it suits that comfort food feel of the Pumpkin Feta Tart.
I served the Pumpkin and Feta Tart with some extra creamy feta cheese sprinkled over the top. I also added some more fresh leaves from the rosemary sprigs. I would love for you to try this recipe, rosemary, feta and pumpkin are a match made in heaven!
Now, you may have noticed I have specified Lemnos Smooth Creamy Feta in the recipe. This is not a sponsored post. I simply want anyone who tries my recipe to achieve the same results. I will only be using brand names of products where I feel it is appropriate or necessary.
So tell me readers, do you have specific brands you feel you simply MUST use in a dish?? Or is it simply a matter of what brand is on special or easy to find?