Month: October 2015

whipped feta & pumpkin tart

One of my favourite weeknight meals to make is this tart {by the way does anyone else loathe the word tart..?!} Anyway a friend of ours introduced me to whipped feta and since that fateful New Year’s eve, I’ve been all but eating it by the spoonful. It makes a great base for this dish; I’m a sucker for the tangy saltiness of feta with sweet, caramelised onions. I won’t say it’s the healthiest dinner I make, but you can use light cream cheese and chuck a salad on the side to make yourself feel better!

Ingredients

  • 1-2 sheets puff pastry
  • 1 medium butternut pumpkin
  • 1 block Philly light cream cheese
  • 200g Danish feta
  • 1 large red onion, thinly sliced
  • Sage leaves {if they’re on hand or substitute with baby spinach as shown}

Instructions

Pre-heat oven to 160 degrees
Peel and cube pumpkin, drizzle with a bit of honey and bake for 15 minutes or til cooked through
Combine entire block of cream cheese and feta, whip until creamy*
Arrange thawed pastry over slightly greased tart pan & place in oven
Caramelise onions with a sprinkling of brown sugar in a pan for 5-10 minutes
Remove tart from oven when it’s almost completely cooked through {10-15 minutes}
Spread whipped feta along the base, layering with sage/spinach, pumpkin and caramelised onions
Return dish to the oven to heat finish cooking {no more than 5 minutes}

whipped feta pumpkin tart

Serve with a salad of your choice for a quick weeknight meal that won’t leave you feeling too guilty!