I’ve been listening to this one song over and over this week.

I do that.

I am a person of short attention span rolled in passion so when I love something, I truly love it wholly.

The words go ‘let me come home. Home is wherever I’m with you.’

And then there’s whistling.

Songs with whistling evoke smiles.

I love listening to music, often loudly and sung along to unsuccessfully. I do this when driving and cooking.

Music and cooking go hand in hand.

They are a perfect marriage of joy in convenience.

Just like the ingredients below.

Pumpkin and Feta Tart
Roamingtaste 
Serves 8

Ingredients:
Basic Rich Shortcrust Pastry
Adapted from:Taste Magazine
2 cups flour
1/2 teaspoon salt 125g butter
1 egg
4 tablespoons cold water
1 tsp plain pesto
1/2 tsp rosemary finely chopped

Filling
1 whole onion, sliced into half moons
1 cup pumpkin, cubed
3 medium leaves silverbeet, roughly chopped
3 medium portobello mushrooms, cubed
7 eggs, whisked
1/4 cup feta, cubed

Directions:
Place the flour, salt and butter in a food processor and process until the mixture is well combined and resembles bread crumbs. Add the pesto and rosemary to the mixture. Beat the egg with the water and add to the flour mixture continue to process until the mixture just holds together. Adding more water if necessary, however, you do not want it to be too moist.

Knead the dough on a lightly floured surface until it is a smooth dough. Wrap in clingfilm and place in the refrigerator for 30 minutes.

Meanwhile, place the pumpkin on medium heat until it is soft. Approximately 10 minutes. Set aside. Next sauté the onions until soft and translucent. Set aside also.

Slice the silverbeet and cube the mushrooms. Set aside.

Preheat the oven to 150°C/300F.

Lightly grease a flan dish and roll the shortcrust pastry out and push carefully into the dish. Place all the vegetables in a bowl and stir to combine before pouring into the tart crust.

Whisk the eggs and pour carefully into all the areas until lined up with the brim of the crust and dish. Sprinkle the feta over the tart and place in the oven to cook for approximately 15 minutes. Or until lightly golden and the filling is soft to the touch.

Serve immediately with a light salad or on it’s own.


3 Comments

Nishatypo365 said...
This comment has been removed by a blog administrator.
Nishatypo365 said...

Beautiful!!!! almost too beautiful too eat! Bet that didn't stop you though haha

Sylvie said...

The aroma through the house because of the herbs in the crust were amazing too! And yes, I did not hesitate in eating this.

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