Monday, 5 September 2011

Pumpkin and Feta tart


1 2/3 cups (250g) Spelt (wholemeal or plan is fine) Flour
125g unsalted butter, chilled, finely chopped
1 egg, chilled

How To
Whisk egg and 1 tbs chilled water in a bowl until combined, then with food processor motor running, add to flour mixture. Process until mixture begins to form large clumps, stopping machine before mixture forms a ball. (You can also just combine this together by using your hands "as I did")

Turn out mixture onto a lightly floured bench surface and knead the dough until it is a smooth consistency with no lumps.
When the mixture is real you should be able to roll it into a ball.

Cover mixture with Glad Wrap and leave to refrigerate over night or for a minimum of 2 hours

Pumpkin Filling:
1 Half Jap Pumpkin
250g Feta Cheese
1 Tablespoon Coriander
salt and pepper
1 tab olive oil

How to:

Cut Pumpkin into cubes and toss in a bowl with small amount of olive oil
Place on a oven tray
Roast in the oven until cooked and brownish is colour

Place roasted pumpkin into a bowl and mash until a smooth consistency
Add coriander, salt , pepper and feta cheese and combine.
Set aside to cool while you prepare the pastry

Take 4 medium size tart tins.
using your fingers or a pastry brush coat the tins with olive oil and set aside.

Place pastry mixture onto a lightly floured bench and using a rolling pin roll out mixture until it is rolled out into a 3mm slab
using one of the tart tins as a guide cut out circles in the pastry with a  knife.
Place cut out pastry into the tins and using your fingers gently mold to fit the tins.
Using a fork prick the base of the pastry

Fill the pastry tin with pumpkin mixture until It reaches the rim of the tin.
Complete this with all 4 tins.

Place into the oven on a try at 180 degrees for 40 mins.

Once cooked set a side to cool on a cake tray

You can eat the tarts hot or cold and they taste great with a salad

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