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 store is up and functional, please join me on Facebook and you will be the first to know…really! Of course I am doing a book or three as well.
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…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!
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 - 250 Grams red onion, sliced
- 2 cloves of garlic
- 20 Grams Cobram Estate Extra Virgin Olive Oil BUY
- 20 Grams balsamic vinegar
- 20 Grams brown sugar
- Pinches pink salt flakes BUY
- 1 Kilo pumpkin, cubed
- 2 Tablespoons honey
- 9 sheets of phyllo
- 60 Grams butter melted (or as needed) BUY
- 1 Handful baby spinach leaves
- A few grape or heirloom tomatoes, halved
- 2 eggs
- 40 Grams Creme Fraiche (homemade) Recipe
- 200 Grams feta, crumbled
Preheat oven to 200ºC.
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.
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 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.