roamingtaste.com » Where foreign and local combine

Herbed Crust

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I’ve been listening to this one song over and over this week, ‘Home’ by Edward Sharpe and the Magnetic Zeros. I do that.

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 ingredients below.

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 do not want it to be too moist.

Knead the dough on a lightly floured surface until it is a smooth dough. Wrap in clingfilm and place in the refrigerator for 30 minutes.

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Meanwhile, place the pumpkin on medium heat until it is soft. Approximately 10 minutes.

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.

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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.

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