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–+ servings
A piece of pumpkin and feta quiche.
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Thermomix Pumpkin & Feta Tart

Our Thermomix Pumpkin & Feta Tart is the perfect family dinner!
Course Dinner
Cuisine Western
Diet Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 serves
Calories 367kcal
Author Lucy & Lauren
Cost $10

Equipment

  • Thermomix
  • Oven

Ingredients

For The Pastry (choose ONE option)

For The Filling

  • 250 g roasted pumpkin chopped
  • 100 g feta cheese crumbled into chunks
  • 4 eggs
  • 100 g milk (or cream)
  • 3 teaspoon caramelised onion
  • sea salt and pepper to season
  • fresh rosemary optional

Instructions

If making your own olive oil pastry

  • Make the pastry according to these instructions.
  • Remove from the fridge and roll out to approximately 1 and ½ cm thick. Place into a well-greased 23cm loose bottomed quiche or tart tin.
  • Preheat oven to 200 degrees celsius.
  • Blind bake with pie weights or rice for 15 minutes.
  • Remove from the oven.

If using puff pastry sheets

  • If using puff pastry sheets, place the sheets over a loose bottomed tart tin and trim the edges.

Assembling the tart

  • Place the roasted pumpkin, feta cheese and dollops of caramelised onion onto the pastry.
  • Add the eggs, milk, salt and pepper to the Thermomix bowl and mix for 20 seconds, Speed 4.
  • Pour the egg mixture over top of the pumpkin and feta.
  • Sprinkle over the fresh rosemary (optional).
  • Bake in the oven for 30 minutes or until golden and cooked through.

Notes

RECIPE NOTES & TIPS
  • For the ultimate tart, prepare our olive oil pastry recipe and then blind bake.
  • For a time-saving option, use puff pastry sheets.
  • If using puff pastry sheets, there's no need to blind bake.
  • Use leftover roast pumpkin OR cut pumpkin into 2-3 cm cubes, drizzle with olive oil and season with salt and pepper. Bake in an oven preheated to 200 degrees celsius for 20 minutes or until the pumpkin has softened.
  • Use a creamy, soft feta cheese (like Danish feta or a goats cheese).
  • Add fresh rosemary before baking if you like.
  • Cook until the pastry is golden and flaky and the filling has cooked through.
  • Store any leftovers in an airtight container in the fridge for up to 2 days.
  • Freeze leftovers for up to 3 months.

Nutrition

Calories: 367kcal | Carbohydrates: 25g | Protein: 13g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 372mg | Potassium: 244mg | Fiber: 2g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 0.3mg | Calcium: 95mg | Iron: 3mg