Caramelised Onion Tart with Feta and Pumpkin
Filo pastry, known for its delicate, thin layers that become irresistibly crisp when baked, originates from the Ottoman Empire and has since become a staple in Mediterranean and Middle Eastern cuisines. Its light and flaky texture provides the perfect base for both sweet and savoury dishes, allowing fillings to shine without being too heavy. In savoury applications, such as this version of a pumpkin and feta tart, the filo's subtle buttery flavour serves as an ideal complement, letting the rich sweetness of roasted pumpkin and the tangy, creamy feta cheese take center stage. The pastry's versatility makes it a popular choice for tarts, pies, and more, creating a delightful contrast of textures in every bite.
I 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.
So kids, there you have it! Easy, family friendly (just ask who licked the pie dish at my house??) and seriously tasty.
Now go and check out some of my other tarts: (It takes one to know one!)
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The Lazy Sourdough Bakery course now baking.
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Need
- 200 - 250 Grams red onion sliced
- 2 cloves garlic
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 20 Grams balsamic vinegar
- 20 Grams brown sugar
- 1-2 Pinches pink salt flakes BUY
- 1 Kilo pumpkin, peeled and cubed
- 2 Tablespoons honey
- 9 Filo Pastry or commercial sheets of pastry Recipe
- 60 Grams butter melted (or as needed) BUY
- 1 Handful baby spinach leaves
- 2 eggs
- 40 Grams Creme Fraiche (homemade) or sour cream Recipe
- 200 Grams feta cheese crumbled
Do
- 1
Preheat oven to 200ºC.
- 2
Place onions, garlic, EVOO, vinegar, sugar and salt into Thermomix bowl and chop 4 sec/speed 4. Scrape down sides of bowl and saute 9 min/Varoma/speed 1.
- 3
Allow to cool.
- 4
Meanwhile prepare the pumpkin, drizzle honey over the pumpkin, season to taste if desired. Roast in oven for approximately 20 minutes. Cool.
- 5
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.
- 6
Spread the base of the pastry shell with the caramelised onions, top with spinach, and roasted pumpkin.
- 7
Place eggs and creme fraiche into Thermomix bowl (without cleaning first) and blend 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.
- 8
Bake for 25 minutes or until pastry is well browned.
More
Serve with salad and crispy potatoes.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
