QUICK PUMPKIN and FETA TART with CARAMELISED ONIONS

Quick Pumpkin, Feta and Caramelised Onion Tart

WOW, what a week. I have left Thermomix Australia as their first ever Recipe Developer…and now I am starting my own business running Advanced Thermomix Cooking Classes….(Yes that deserves capitals don’t you think?) To stay abreast of all developments and until the website is up and functional, please join me on Facebook and you will be the first to know…really!

Threw this together over a very busy weekend, and it was so pretty, (and as you know I am the Queen of Tarts) so knew that you would love this.

NEED:

200-250g red onion, sliced

2 cloves garlic

20g EVOO

20g Balsamic vinegar

20g brown sugar

Pinch sea salt

1kg pumpkin cubed

2tbsp honey

9 sheets phyllo

Melted butter as needed (approx 60g)

Handful baby spinach leaves

Few grape or heirloom tomatoes, halved

2 eggs

40g creme fraiche

200g feta, crumbled

DO:

Preheat oven to 200ºC.

Place onions, garlic, EVOO, vinegar, sugar and salt into Thermomix bowl and chop for 4 sec/speed 4. Scrape down sides of bowl and saute for 9 min/Varoma/speed 1.

Allow to cool.

Meanwhile prepare the pumpkin, heat the honey and drizzle over the pumpkin, season to taste if desired. Roast in oven for approximately 20 minutes. Cool.

Brush pastry sheets with butter and line a deep sided pie dish, allowing the folded pastry to crinkle up at the edges to form a crust. Reserve one sheet pastry to screw up in to a ball at the end, making sure you keep a damp paper towel on top of left over pastry to prevent it from drying out.

Spread the base of the pastry shell with the caramelised onions, top with spinach, tomatoes, and roasted pumpkin.

Place eggs and creme fraiche into Thermomix bowl (without cleaning first) and blend for 10 sec/speed 6. Pour over contents of tart. Top with crumbled feta. Using extra melted butter if necessary, brush all pastry liberally with butter. Brush remaining pastry sheet with butter and screw up gently like a ball of paper. Place that in the centre of the tart as shown.

Bake for 25 minutes or until pastry is well browned. Serve with salad and crispy potatoes.

So kids, there you have it! Easy, family friendly (just ask who licked the pie dish at my house??) and seriously tasty…a glimpse of things to come your way when you book into a Cooking with Tenina class….please join me, can’t wait to see you all!