Pumpkin and Ricotta Tart

Oh she fancy! And pretty, and so delicious you’ll want seconds! Baked ricotta, roasted pumpkin, crumbly pastry, YUMMMM. This recipe is for those days where you feel like spending a little extra time in the kitchen to make something special.

Ingredients

1kg pumpkin

1 red onion

2 tsp fresh thyme

1/4 C Parmesan

100g Greek feta

500g Ricotta

2 eggs

Salt and pepper

Lemon zest from 1 lemon

2 tbsp Chives

For the base:

1.5 C wholemeal spelt flour

1/2 Parmesan

1/2 olive oil

1/4 C cold water

1 egg

Pinch of salt

Method

1. Preheat your oven to 180°C.

2. For the pastry, place the dry ingredients in a food processor and pulse until combined. Add the wet ingredients and pulse again until it forms a dough ball.

3. Knead for a couple of minutes on a floured surface until smooth.

4. Place a piece of baking on your bench and roll the pastry out into a circular shape until about 35cm’s in diameter. Carefully flip the pastry into a greased quiche tin (with removable base). Trim the edges (allowing a little bit of overhang), and place it in the freezer for 15 minutes.

5. Chop the pumpkin into long but thin pieces and the red onion into thick wedges. Place the pumpkin on a tray, drizzle with some olive oil, salt and pepper and bake for 15 mins, then add the red onion and roast for a further 15 mins or until the pumpkin is cooked all the way through. Remove from the oven and let cool slightly.

6. Remove the pastry from the freezer, poke it with a fork and bake it in the oven for 15 minutes. (Place a sheet of baking paper on top along with some raw rice to stop it from rising). Then remove the baking paper and rice and bake for a further 15 mins. Let cool.

7. In a bowl, combine the ricotta, eggs, feta, Parmesan, thyme and lemon zest. Add salt and pepper and spread in the base of the pastry dish. Top with the roasted pumpkin and red onion. Place the tin on a baking tray and bake in the oven for about 30-45 mins until lightly browned. Top with chives and serve with a big garden salad.