What’s cooking, good looking! That’s how I was greeted 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, 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.
Pumpkin & Feta Tart – Yummy VegetarianPrint Recipe
- 2 sheets frozen puff pastry
- 650 gm pumpkin peeled
- 200 gm creamy lemmos feta cheese
- 1 sprig fresh rosemary
- 5 eggs
- 2 cloves garlic
- ground pepper to taste
- 300 ml pouring cream
- 1 egg to brush the pastry.
- spray oil
- Heat oven to 200 degree Celsius
- Remove the puff pastry from the freezer and allow to defrost.
- Spray a pie dish with oil.
- Line the pie dish with pastry and trim any excess pastry from the sides.
- Beat one of the eggs in a small bowl.
- Apply the egg wash to the sides of the pastry.
- Line the centre of the pastry shell with a little bit of baking paper and add pie weights to the centre.
- Bake the pie shell blind until it is lightly coloured.
- Remove the pie weights and reserve the partially cooked pie crust.
- Reduce the oven temperature to 170 degree celsius.
- Using a food processor or mandolin slice all the pumpkin into thin wedges.
- Crumble half the feta cheese over the pie crust.
- Arrange the pumpkin slices in a circular pattern around the pie. Start at the outside and work your way inwards.
- Crumble more feta over the tart.
- Grate the cloves of garlic over the tart and add the rosemary leaves.
- In a large bowl add the cream and eggs. Beat with an egg whisk until combined.
- Season the egg mixture with salt and pepper.
- Slowly pour the egg mixture around the tart making sure it gets in between all the layers of pumpkin.
- Bake until the tart is set.
- *If the outside crust is browning too quickly add a cover made of al-foil to the top of the pie crust.
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. 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.
Don’t forget to add this beautiful tart to your favourite Pinterest board!