It’s a beautiful, showstopping main course and will work perfectly with all the traditional Christmas side dishes – but I like to serve it with a fresh salad of green beans, pomegranate seeds (another Christmas staple) and watercress, tossed with a lemon and Dijon mustard dressing. They’re still in season at this time of year, and this is the perfect recipe to make the most of them before they disappear until next autumn.įigs always look impressive crowning a dish, and this tart is no exception. The goat’s cheese offsets the sweetness of the pumpkin, and the figs lend a welcome burst of juicy luxury to the dish. The filling is lightly set and gorgeously smooth, enhanced by warming nutmeg, smoky paprika and the zesty fragrance of lemon thyme, and encased in a light, crunchy pastry given extra texture with coarse polenta. You can buy pumpkin purée easily in cans from a supermarket, but if you want to make your own simply roast wedges of pumpkin or squash on an oiled baking sheet until completely soft, then scrape out the flesh (discard the skin), blitz in a blender and place in a sieve lined with muslin to drain excess water overnight. It’s a nod to that American Thanksgiving staple, the pumpkin pie, and has all the silky sweetness of that concoction, but in savoury form. Instead, this tart is bursting with delicious vegetarian flavours: sweet, creamy pumpkin, tangy goat’s cheese and luscious ripe figs. No dry nut roasts or unimaginative salads, please, and definitely not some kind of eerie meat substitute pretending to be a burger or a sausage. I will only be using brand names of products where I feel it is appropriate or necessary.This is the main course I would like to be served at the Christmas table if I were a vegetarian. Note: Now, you may have noticed I have specified a Smooth Creamy Feta in the recipe. I would love for you to try this recipe, rosemary, feta and pumpkin are a match made in heaven! Pumpkin Feta Tart – The Finished Pie I also added some more fresh leaves from the rosemary sprigs. I served the Pumpkin and Feta Tart with some extra creamy feta cheese sprinkled over the top. I think it suits that comfort food feel of a pumpkin pie. I am really happy with the rosemary favour. We have Rosemary growing wild in our garden so it was an obvious choice. I thought about adding basil because I love pumpkin and basil, but hubby likes rosemary. When the crust is done it should stick together when pressed in between your fingers. Process until uniform, scraping down the sides as needed. Prepare the crust: In a food processor, add hazelnuts, gluten-free rolled oats, maple syrup, coconut oil, and salt. Vegetarian Pumpkin and Feta Tart Ready for Baking Preheat the oven to 350☏ and lightly grease a tart pan. The only problem was, I didn’t feel they would have the intense flavour I like in my meals. I decided to make this dish because I had been noticing spiralled vegetable tarts popping up on Pinterest. Serving: 100 g | Calories: 290 kcal | Carbohydrates: 17 g | Protein: 3 g | Fat: 23 g | Saturated Fat: 11 g | Cholesterol: 59 mg | Sodium: 62 mg | Potassium: 440 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 9730 IU | Vitamin C: 10.4 mg | Calcium: 63 mg | Iron: 1.4 mg I really feel that tarts, pies and rolls taste better when they have a sheet of puff pastry wrapped around then.Īll those delicious layers of flaky pastry around the pumpkin pie. I love using crispy puff pastry for my tart and pie recipes. The use of puff pastry in this recipe gives the pie a real homely feeling. I found that when I tried slicing the pumpkin by hand the slices were irregular in thickness and much too thick. The tart looks like a giant orange rose pie prior to cooking in the pie in the oven! It just looks special and would make a fabulous centrepiece if you were hosting for vegetarians. Visually the Pumpkin Feta Tart has a real WOW factor too it’s one very attractive pumpkin pie. Get ready for the reactions when everyone smells the delicious aroma of this Vegetarian Pumpkin Feta Tart / Pie recipe cooking in the oven.
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