The hearty pumpkin tart with feta is real autumn soul food for me. I still remember how my grandma used to get a huge Hokkaido pumpkin from the garden every autumn. She used it not only to cook soup, but also to conjure up the most delicious cakes and savory tarts. This recipe is my homage to her culinary skills, refined with the comfort and precision of the Thermomix®. The key to a successful pumpkin tart lies in the quality of the ingredients. The Hokkaido pumpkin brings a natural sweetness and a pleasant creaminess to the filling. It does not need to be peeled, which makes preparation much easier. The red onion provides a mild spiciness and a beautiful color, while the garlic adds an aromatic depth. The cream makes the filling incredibly creamy, and the eggs bind everything together. The grated cheese, I prefer Gouda, provides an additional spice and a slightly melting texture. The feta, crumbled over the tart, brings a salty, slightly acidic note that harmonizes perfectly with the sweetness of the pumpkin. Nutmeg, salt and pepper round off the taste profile. Preparation in the Thermomix® is very simple. Chopping onions and garlic is lightning fast and without tears. Sautéing in the mixing bowl ensures that the aromas develop optimally. When the pumpkin is sautéed in reverse rotation, it is cooked gently without falling apart. Make sure to cool the dough sufficiently after kneading so that it can be rolled out well. If you don't have any pulses for blind baking, you can skip this step, but pre-baking prevents the base from becoming soggy. For a vegan version, you can replace the cream with a plant-based alternative (e.g. cashew cream or soy cuisine) and omit the feta or replace it with a vegan feta alternative. Instead of Gouda, you can use nutritional yeast for a cheesy taste. Feel free to experiment with other spices. A little chili or smoked paprika powder gives the tart an interesting note. Fresh herbs such as sage or thyme also go perfectly with the pumpkin. The pumpkin tart tastes both warm and cold. Served warm, it is an ideal main course, accompanied by a fresh salad. Cold, it is a perfect snack for a picnic or brunch. A dry white wine or apple cider goes well with it. The tart can be prepared well in advance. The shortcrust pastry can be prepared the day before and stored in the refrigerator. The pumpkin filling can also be prepared and stored in the refrigerator until baking. The baked tart can be kept in the refrigerator for up to 3 days. Before serving, it can be briefly warmed up in the oven or in the microwave.

Hearty Pumpkin Tart with Feta

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Description

Ingredients (15 ingredients)

Preparation (13 steps)

Mix flour and salt

Prepare shortcrust pastry

Chill dough

Chop onion and garlic

Add garlic

Sauté onion and garlic

Prepare pumpkin

Add and sauté pumpkin

Prepare cream-egg mixture

Stir in pumpkin mixture

Preheat oven

Roll out and pre-bake dough

Pour in filling and bake

Finished cooking? Great! 🎉

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