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Herbed Crust

There is something about a beat or a rhythm and this week I’ve had a song on repeat because I’m hooked to it. I’ve been listening to it over and over unable to get sick of it. I do that.

I’ll play a song over and over again until I’m either sick of it or another one comes along. I am a person of short attention span rolled in passion so when I love something, I truly love it wholly. The words go ‘let me come home. Home is wherever I’m with you.’

And then there’s whistling.

Songs with whistling evoke smiles. That is the beauty of music, it sweeps emotions into your soul and can help you feel hope when feeling hopeless or feel happy when feeling melancholic.

I love listening to music, often loudly and sung along to unsuccessfully. I do this when driving and cooking. Music and cooking go hand in hand. They are a perfect marriage of joy in convenience.  Just like the dish below.

Pumpkin is something I’ll eat a lot of in the cold winter months. There’s something so good about serving up a bowl of pumpkin soup or having a roast vegetable salad with large chunks of pumpkin baked until soft and a little caramelized on the edges.

The below tart is actually a pretty cost efficient meal when pumpkin is in season, it will fill up and satisfy while making one cosy from the inside out.

Pumpkin and Feta Tart
Roamingtaste
Serves 8

Ingredients:
Basic Rich Shortcrust Pastry
Adapted from Taste Magazine
2 cups flour
1/2 teaspoon salt
125g butter
1 egg
4 tablespoons cold water
1 tsp plain pesto
1/2 tsp rosemary finely chopped
Filling
2 cups pumpkin, sliced into 1/4 matchsticks
6 eggs, whisked
1/2 red onion, sliced into half moons
1/2 teaspoon mustard
1/4 cup milk
1/4 cup feta, cubed

Directions:
Place the flour, salt and butter in a food processor and process until the mixture is well combined and resembles bread crumbs. Add the pesto and rosemary to the mixture.

Beat the egg with the water and add to the flour mixture continue to process until the mixture just holds together. Adding more water if necessary, however, you want the mixture to be just hold together.

Knead the mixture on a lightly floured surface until it is a smooth dough.

Wrap in clingfilm and place in the refrigerator for 30 minutes.

IMG_7012

Meanwhile, place the pumpkin in a saucepan with a little water on medium heat until it is soft (when a knife goes easily into it). Approximately 10 minutes. Remove and drain. Set aside.

Preheat the oven to 180°C/350F.

Lightly grease a flan dish and roll the shortcrust pastry out and press carefully into the dish. Lay the pumpkin in a circle around the base of the dish.

Whisk the eggs with the onions, mustard and feta and pour carefully over the pumpkin.

IMG_7027

Place in the oven to cook for approximately 50 minutes, or until lightly golden and the filling is soft to the touch.

Serve immediately with a light salad or on it’s own for dinner or lunch.

Pumpkin and Feta Tart

Serving Size: 8

Pumpkin and Feta Tart

Ingredients

    Basic Rich Shortcrust Pastry
  • Adapted from Taste Magazine
  • 2 cups flour
  • 1/2 teaspoon salt
  • 125g butter
  • 1 egg
  • 4 tablespoons cold water
  • 1 tsp plain pesto
  • 1/2 tsp rosemary finely chopped
    Filling
  • 2 cups pumpkin, sliced into 1/4 matchsticks
  • 6 eggs, whisked
  • 1/2 red onion, sliced into half moons
  • 1/2 teaspoon mustard
  • 1/4 cup milk
  • 1/4 cup feta, cubed

Instructions

  • Place the flour, salt and butter in a food processor and process until the mixture is well combined and resembles bread crumbs. Add the pesto and rosemary to the mixture.
  • Beat the egg with the water and add to the flour mixture continue to process until the mixture just holds together. Adding more water if necessary, however, you want the mixture to be just hold together.
  • Knead the mixture on a lightly floured surface until it is a smooth dough.
  • Wrap in clingfilm and place in the refrigerator for 30 minutes.
  • Meanwhile, place the pumpkin in a saucepan with a little water on medium heat until it is soft (when a knife goes easily into it). Approximately 10 minutes. Remove and drain. Set aside.
  • Preheat the oven to 180°C/350F.
  • Lightly grease a flan dish and roll the shortcrust pastry out and press carefully into the dish. Lay the pumpkin in a circle around the base of the dish.
  • Whisk the eggs with the onions, mustard and feta and pour carefully over the pumpkin.
  • Place in the oven to cook for approximately 50 minutes, or until lightly golden and the filling is soft to the touch.
  • Serve immediately with a light salad or on it’s own for dinner or lunch.
  • Notes

    Recipe by Roamingtaste

    http://roamingtaste.com/herbed-crust/

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