Miso Roasted Pumpkin and Feta Tart
This delicious vegetarian tart is the perfect way to level up your veggie game while eliminating the need for any fiddly pastry work.
Free-form tarts really are the unsung heroes of the pastry world, and for this one you simply roast pumpkin wedges with miso, olive oil and chilli, pop them on top of a feta and spinach dip, and wrap it all up in a sheet of pastry with the edges folded.
Ingredients 13
1⁄4 kent pumpkin, large, cut into thin wedges
3 tbsp miso paste, white or red
3 tbsp olive oil, divided
Pinch dried chilli flakes
salt and pepper, to taste
180 g baby spinach leaves
1 tbsp olive oil
1 garlic clove, roughly chopped
140 g danish feta, divided
1⁄2 lemon, zest and juice
1 handful coriander leaves, small, plus extra to serve
400 g shortcrust pastry, defrosted, i use careme brand
1 egg, beaten gently with a fork
black sesame seeds, to serve
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Method 6
Preheat oven to 190°C.
In a small bowl combine , 2 tbsp and and season with salt and pepper. Toss the in the miso mixture and lay the wedges on a lined baking sheet. Bake for 30-35 minutes, turning once during that time, until tender and browned. Remove from oven and set aside
Heat remaining 1 tbsp in a frypan over medium heat and add the . Sauté until fragrant, then add the and cook until wilted. Transfer spinach to a food processor. Add 100g feta, and and blend until mixture in combined and thick.
Unroll the onto a piece of baking paper and leaving a 3 cm border free all the way around top the pastry with the spinach and feta mixture. Add the miso roasted on top and crumble over the remaining .
Fold the edges of the up and over the filling and brush the border of the pastry with the beaten . Transfer to a baking tray and bake for 25-30 minutes until the pastry is golden and it is cooked through to the base.
To serve, top with fresh and black sesame seeds.
