Roasted Pumpkin, Goat's Feta & Pesto Tart
- 375 gms frozen shortcrust pastry, thawed
- 500 gms pumpkin, peeled and cut into small chunks
- 4 - 5 tbsp olive oil
- 1 or 2 red onions, cut into wedges
- 2 tbsp basil pesto
- 80 gms goat's feta, cut into chunks
- 2 eggs
- 200 mls sour cream
- salt and pepper
Lightly grease a 25 cm loose-bottomed flan tin. Roll out the pastry on a lightly floured work surface and line the base and sides of the tin. Refrigerate for 15 minutes.
Preheat the oven to 180°C.
Place pumpkin chunks in a roasting dish and toss with three tablespoons of the olive oil. Roast until tender - approximately 30 minutes.
Place red onion in a separate oven dish, toss with remaining olive oil and roast until tender. Cool both slightly.
Spread the pesto over the pastry base, then scatter over the cooked pumpkin, red onion and chunks of feta.
Beat together the eggs and sour cream, season with salt and pepper. Pour over the tart, then bake for 25-30 minutes until golden and set.
Serve warm with a simple green salad.