Pumpkin and feta free-form tart
This nourishing pumpkin and feta free-form tart makes a delicious lunch or dinner.
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Cooking tools:
- Food processor
- Rolling pin
- Oven
- Baking sheet
- Parchment paper
- Plastic wrap
- Refrigerator
- Mixing bowl
- Chef's knife
- Cutting board
Ingredients
- 800 grams jap pumpkin, cut into 3cm pieces
- 2 medium red onions (340g), cut into wedges
- 2 teaspoons fresh thyme leaves
- 1 tablespoon olive oil
- 80 grams feta, crumbled
- 2 bocconcini (70g), torn
- 2 tablespoons fresh thyme
- Cream cheese pastry
- 1 1/4 cup (185g) plain (all-purpose) flour
- 1/2 teaspoon sea salt flakes
- 125 grams cold cream cheese, chopped
- 1 free-range egg
- 1 tablespoon cold water, approximately
- Mixed leaf salad
- 100 grams baby mesclun
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 1 tablespoon fresh dill sprigs
- 1 medium beurre bosc pear (230g), cut into matchsticks
- 1 tablespoon lemon juice
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