Pumpkin and feta free-form tart
This nourishing pumpkin and feta free-form tart makes a delicious lunch or dinner.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.womensweeklyfood.com.au.
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
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Pumpkin and feta free-form tart
womensweeklyfood.com.au
Vegetable and feta freeform tarts
womensweeklyfood.com.au
Pumpkin and Feta Tart | RNZ Recipes
rnz.co.nz
Pumpkin and feta pizza
womensweeklyfood.com.au
Gluten free savoury fig tart with pumpkin and ricotta - George Eats
georgeats.com
Pumpkin, Leek and Feta Tart with Walnut Pastry
puckarabia.com
Roasted pumpkin and feta tart | Recipes | WW New Zealand
weightwatchers.com
Pumpkin Tarte Tatin with Whipped Feta Recipe
greatbritishchefs.com