Pumpkin, Spinach and Feta Tart
By: Yuna Wu
Published: Monday, November 30, 2009 - 2:12pm

Ingredients




1 recipe tart dough
 medium of a  sized pumpkin, peeled, diced
1/2 an onion, chopped roughly
3 cloves garlic, finely chopped
pinch fresh oregano

handful of fresh spinach, washed and ripped to shreds

4 ounces feta cheese, cut into medium cubes
1/4 cup finely grated parmesan
1/2 cup grated cheese
salt and pepper

cooking oil

Preparation

1 Lightly oil and dust tart pan with flour. 2 Roll out tart dough and fit it into your tart pan.  Let it chill in the fridge. 3 Heat a medium sized non stick pan on medium heat with about a Tablespoon of oil, a pinch of salt and some freshly ground black pepper. 4 Add onions, stir them around a until they begin to turn translucent. 5 Add pumpkin, cover, and cook for about 2 minutes. 6 Uncover, flip, and re-cover the pan, letting the pumpkin cook for another 2-3 minutes. Uncover, and let all the steam evaporate, then add garlic, and stir occasionally. 7 The pumpkin should eventually have some golden flecks on it. Once it is easily crushable with your spatula or fish slice, turn off heat, remove from heat, and add oregano. 8 Mix through, and then let cool (if making the crust last, you can let all the things cool now). Preheat oven to 200C or 400F, with a rack in the middle or if using the middle rack for roast potatoes, arrange a rack on the bottom for the tart. 9 Scatter half the spinach over the crust, then add the pumpkin mixture, spreading it evenly. 10 Add feta cubes, the rest of the spinach, and finally, sprinkle over the parmesan and third cheese. 11 Sprinkle freshly ground black pepper over. Slip onto the middle rack if baking nothing else in your oven, otherwise, on the bottom rack. 12 Bake for about 15 minutes on the bottom rack, then re-arrange the rack on the top rack and bake for about 15-20 minutes, until cheese is golden brown.

About


Serve with a fresh leafy salad or roasted potatoes.