400 g pumpkin peeled cut into 2cm pieces
1 garlic clove thinly sliced
2 tsp olive oil
2 sheets Pampas lite shortcrust pastry thawed
5 leaves kale trimmed
60 g fetta crumbled
1/4 cup fresh flat-leaf parsley
- Preheat oven to 220˚C conventional or 200˚C fan-forced. Line an oven tray with baking paper. Place pumpkin and garlic on tray. Drizzle with oil and season with salt and pepper. Roast for 20 minutes or until golden.
- Meanwhile, lightly spray a 20cm spring-form tin with oil. Cut 1 pastry sheet into three 8cm wide strips. Cut a 22cm circle from the remaining sheet. Line sides of tin with pastry strips, cutting last strip to fit. Line base with larger circle, overlapping excess pastry up the side. Press to seal. Line pastry with baking paper and fill with pastry weight or dried beans. Bake for 15 minutes along with pumpkin. Remove weights and paper and bake for 5-10 minutes or until light golden.
- Meanwhile, place kale in a heatproof bowl and pour over boiling water to cover. Stand for 10 seconds. Drain and cool under cold water. Drain again. Using hands, squeeze out excess moisture. Finely shred. Whisk eggs in a large bowl and season with salt and pepper. Place kale, pumpkin and 40 grams of feta in tart shell. Pour over egg and top with remaining feta. Reduce oven to 200˚C conventional or 180˚C fan-forced. Bake for 25 minutes or until set. Stand for 5 minutes. Remove from tin.
- Serve topped with parsley.
Credits: Best Recipes