Oct 25

Pumpkin & Feta Tart

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1 1/4 cup (150 g) whole wheat flour 1/3 cup (80 g) soft butter pinch of salt 1/4 cup (50 ml) milk 1,8 lb (800 g) pumpkin (or squash), cut into bite-size slices 1Tbsp (30 g) sour cream 1/2 cup (100 ml) Creme Fraiche 4 eggs 10 oz (300 g) feat cheese 1/2 Tbsp salt 1/4 tsp pepper 1/2 Tbsp nutmeg thyme (dried or fresh)

In a large bowl, combine flour, butter, pinch of salt and milk into a homogeneous dough. If the dough is too dry add more milk, of it is too wet - more flour. Form the dough into a ball, cover with plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350 F (180 C). Slightly butter 9-inch tart forms (or any other similar size baking dish). On a floured surface roll out the dough and make it fit into the form. Evenly spread the pumpkin slices on the dough. In a bowl, whisk together the crème fraiche, sour cream and slightly beaten eggs. Season with salt, pepper and nutmeg (you can use more or less of the seasoning according to your taste), then pour the mixture over the pumpkin. Spread the feta cheese on top of it and sprinkle some thyme.
Place the tart into the oven and bake for 40-50 minutes. If the top starts to darken place a sheet of baking paper or foil on top of the tart.
Source: http://mykitchenaffair.blogspot.com.br/

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