Roast Pumpkin, Caramelised Onion & Goat's Feta Tart

I absolutely adore the combination of roast pumpkin, caramelised onion and goat's feta.  The sweetness of the pumpkin with the sourness of the onions and then the salty tang of the feta - it all just marries together beautifully and makes for a delicious vegetarian meal.  I also use a walnut pastry, it adds a nuttiness which I love.

Everything can be made and assembled ahead of time, even the day before if that works for you (just make sure all the components have cooled down before you assemble). 

PS.  If goat's feta is not your thing, just replace with cow's milk feta.  

Roast Pumpkin, Caramelised Onion & Goat's Feta Tart

serves 6 

Ingredients

Walnut Shortcrust Pastry

190g spelt flour

85g ground walnuts (walnut meal)

100g butter, chilled and cut into cubes

1/3 tsp salt

75g natural yoghurt

50g water

Roast Pumpkin

800g butternut pumpkin, cut into 2cm cubes

1tbs olive oil

Caramelised Onion

2 brown onions, thinly sliced

2tbs olive oil

1tbs fresh thyme leaves

1tbs tomato paste

1/4 cup red wine vinegar

1tbs brown sugar

Assembly

120g goat's feta 

1tbs fresh thyme leaves

Method

First make the pastry.  Combine the flour, ground walnuts, butter and salt in the bowl of a stand mixer fitted with the flat beater.  Mix until the mixture resembles coarse breadcrumbs.  Add the yoghurt and water and mix on low speed until the dough comes together.  Shape the dough into a flat disc, wrap in cling wrap and refrigerate for at least 1 hour.  

Preheat the oven to 180C.  Prepare a 23cm loose bottom fluted tart tin by spraying it lightly with oil.  On a lightly floured bench, roll out the dough until it is around 3-4mm thick.  Drape the dough over the rolling pin and lay it into the tart tin, pressing it into the edges.  Trim the excess dough and prick the bottom of the tart with a fork a few times.  Line the inside of the tart with baking paper and fill with baking weights.  Cook the tart for 25 minutes, then remove the baking weights and baking paper and return the tart to the oven for another 5-10 minutes until the base is cooked and golden.  Remove from the oven and set aside to cool.  

Keep the oven on at 180C.  Place the pumpkin on a baking tray, drizzle with olive oil and season with salt and pepper.   Cook for 35-40 minutes until the pumpkin is cooked through and starting to caramelise.  Remove from the oven and set aside to cool.

Next is the caramelised onion.  Heat a frypan over low heat.  Add the olive oil and then the onions and thyme leaves.   Season with salt and pepper.   Let the onions cook very slowly until soft and translucent - this will take around 30 minutes.  Don’t let the onions brown - if they are starting to cook too quickly, turn down the heat and add a tablespoon of water.  Once the onions are soft and translucent, add the tomato paste and stir for around a minute.  Add the vinegar and sugar and cook for a further 10 minutes or so until the liquid and reduced and the onions are sticky.  Keep an eye on it so that it doesn’t catch and burn.  Put the caramelised onion in a bowl and set aside to cool.

Preheat oven to 180C.  Spread the caramelised onion over the bottom of the cooked tart shell.  Top with the pumpkin and crumble over the feta.  Sprinkle with the fresh thyme leaves.  Cook for around 25 minutes.  Remove from the oven and allow to cool for 5 minutes or so before removing from the tart tin.  Serve with a fresh green salad.

Mel xoxo