Pumpkin Feta Tart

Recipe from What's For Lunch, Honey?


Makes 2 tarts for tart forms of 22 cm diameter each.

300 g + additional handful all-purpose flour
150 g soft butter
A pinch of salt
50 ml milk
1 kg Hokkaido pumpkin - cut in thin slices
300 g sour cream
100 g Crème fraiche
5 eggs
200 g feta cheese - cubed
Salt and pepper
Grated fresh nutmeg
Dried thyme


Quickly combine flour, butter, pinch of salt and milk into a homogeneous dough. You can use your food processor or your kitchen machine for this. Form the dough into a large ball, cover with plastic wrap and refrigerate for 30 minutes.

Pre-heat oven to 180 degrees C. Butter your tart or spring forms. On a floured surface roll out the dough and spread the dough out into the forms. Spread the pumpkin slices on to the dough.

In a bowl whisk together the crème fraiche, sour cream and eggs. Season generously with salt, pepper and nutmeg, then pour the mixture over the pumpkin. Spread the feta cheese over the top and sprinkle with some dried thyme. Place in the middle rack of the oven and bake for 40-50 minutes.

If the top starts to darken simply place a sheet of baking paper over the top of the tart.

Optional: Add about 200 g of bacon cubes with the feta cheese to the tart for a fantastic smoky flavor.