Pumpkin , beetroot and feta tart

PennyAuthorPenny
00

Use that lovely Autumn veg

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Yields4 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr

 1 Pkt puff pastry
 Butter to grease
 200 g Pumpkin
 2 Beetroot
 150 g Crumbled feta
 1 Red onion sliced
 4 Eggs beaten
 100 ml Milk
 Salt
 Pepper
 Oil
 Balsamic vinegar
 Chilli flakes (optional)
 Rosemary

1

Heat oven to 180c

2

Wash the beetroot . Cut into quarters .
Place on a large piece of foil
Drizzle with oil
Salt , pepper and balsamic
Seal the foil
Bake for 40 minutes

3

Lay the pumpkin on a tray
Drizzle with oil and seasoning including chilli flakes if using
Bake for 20 mins

4

In a pan caramelise the onions in a little oil

5

Let the vegetables cool

6

Turn oven up to 200c
Roll out the puff pastry
Grease a flan tin
Lay the pastry in the flan
Prick the bottom of the case

7

Scatter the pumpkin ,beetroot and feta over the case

8

Mix the eggs and milk and season .
Pour over the vegetables

9

Swirl the onions through the mix . Scatter over the rosemary

10

Bake for about 30 minutes
Serve

Ingredients

 1 Pkt puff pastry
 Butter to grease
 200 g Pumpkin
 2 Beetroot
 150 g Crumbled feta
 1 Red onion sliced
 4 Eggs beaten
 100 ml Milk
 Salt
 Pepper
 Oil
 Balsamic vinegar
 Chilli flakes (optional)
 Rosemary

Directions

1

Heat oven to 180c

2

Wash the beetroot . Cut into quarters .
Place on a large piece of foil
Drizzle with oil
Salt , pepper and balsamic
Seal the foil
Bake for 40 minutes

3

Lay the pumpkin on a tray
Drizzle with oil and seasoning including chilli flakes if using
Bake for 20 mins

4

In a pan caramelise the onions in a little oil

5

Let the vegetables cool

6

Turn oven up to 200c
Roll out the puff pastry
Grease a flan tin
Lay the pastry in the flan
Prick the bottom of the case

7

Scatter the pumpkin ,beetroot and feta over the case

8

Mix the eggs and milk and season .
Pour over the vegetables

9

Swirl the onions through the mix . Scatter over the rosemary

10

Bake for about 30 minutes
Serve

Pumpkin , beetroot and feta tart

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