Roast Pumpkin, Caramelised Onion, Sage & Feta Tart

Sweet roast pumpkin, sticky caramelised onion, creamy goat’s feta and earthy sage are all encased in a deliciously nutty spelt puff pastry to create this mouth-watering tart your guests will absolutely adore. Serve it for lunch, dinner, or anything in between.

Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Serves: 6-8
Skill Level: intermediate

Roasted Pumpkin Onion Sage and Feta Quiche

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Where to buy Carême Pastry

Ingredients

1 (375g packet) Carême Spelt Wholemeal Puff Pastry or 1 (445g packet) Sour Cream Shortcrust Pastry, defrosted
⅓ cup olive oil
2 brown onions, peeled and chopped
1 tbsp brown sugar
2 tbsp balsamic vinegar
1kg butternut squash, peeled and cut into 1cm cubes
100g goats feta, crumbled
1 tbsp sage leaves, finely chopped
2 eggs + 2 egg yolks, lightly whisked
300ml sour cream
Sea salt and freshly ground black pepper
Pinch nutmeg.

Method

Pre-heat oven to 180c fan-forced (200c non-fan). Use a 26cm round plate to cut a circle of pastry, then line a 22cm loose-bottomed tart tin with the pastry (remaining pastry can be returned to freezer if within 24 hours of defrosting). Line the pastry with baking paper and fill to the top with baking weights (this supports the sides as well as weighing down base during baking). Bake in the oven for 25 minutes, or until sides look golden. Remove from oven and scoop out baking weights, remove paper and pop back in the oven for 8 minutes, or until base of tart is golden. Reduce oven to 160C fan-forced.
Divide the pumpkin between two baking trays and toss with 2 tablespoons of the olive oil until evenly coated. Place the baking trays into oven for 20 minutes, or until pumpkin is golden. Remove from oven and allow to cool. Reduce the oven to 180°C (160°C fan-forced).
Meanwhile, heat remaining 2 tablespoons olive oil in a medium saucepan over low heat. Add onion and cook for 10 minutes or until onion is soft. Add sugar, vinegar, season with salt and pepper. Remove from heat and allow to cool.
Spread the cooled caramelised onion over the base of the prepared tart shell, followed by the roasted pumpkin, feta and sprinkle over the sage. In a small mixing bowl whisk together the eggs, sour cream, nutmeg, salt and pepper, until well combined. Pour over the filling ingredients, making sure everything is covered by the egg mixture.
Return tart to oven and bake for 35 minutes or until just set. Remove from oven and allow to cool for at least 15 minutes, before removing tart tin.