Now that I have overcome my pastry nemesis I seem to have developed a little craving. This cream cheese pastry is just so good. Just as pastry should be; short and buttery it just melts in the mouth. And so versatile equally adaptable to both sweet and savoury! There was a little left over pumpkin post the crispy kale and roast vegetable salad with the lemon and tahini dressing so I thought I would give the cream cheese pastry a whirl in a savoury incarntion. Again it didn’t disappoint. I really do believe it is fail proof pastry. So if you are a little pastry shy please give this one a try as I think I can be quite sure that you will not be disappointed.
Along with the pumpkin I had some beautiful cavolo nero or Italian black cabbage. Like kale it is part of the brassica family and is popular in many classic Italian dishes from soups to stews but it also works a treat in this little tart.
Roast Pumpkin, Cavolo Nero and Feta Tart
Cream Cheese Pastry
115g / 4oz / 1 stick butter
85g / 3oz cream cheese
125g flour / 4.5oz
2 tbsp olive oil
1/2 onion, finely chopped
1 clove garlic, minced
1 red chilli, deseeded and diced
1 bunch cavolo nero. Kale, chard or silverbeet would also work well.
2 cups pumpkin, diced
Pinch of chilli flakes
1/2 cup feta, crumbled. (Or thinking a pungent blue would also work a treat.
Salt and pepper
A round or rectangular tart tin buttered or sprayed with a little oil.
For the pastry: Bring the butter and cream cheese to room temperature and place in a food processor. Blend together and then add the flour and mix until combined. Turn the pastry out on to a floured surface and gently knead until it comes together. Wrap in cling film and refrigerate overnight or chill in the freezer for 20-30 minutes.
When ready to use roll out the pastry on a floured surface until a about 3mm thick and then place in your prepared tart tin and trim the edges. Chill the pastry again for 20-30 minutes before baking.
Pre heat the oven to 190C/375F and while the pastry is chilling roast the pumpkin. Cut the pumpkin in to bite sized pieces and place on a baking tray lined with baked paper. Sprinkle with salt and pepper, a pinch of chilli flakes and drizzle of olive oil. Toss to coat the vegetables and roast in the oven for 25-30 minutes until golden and roasted. Remove from the oven and allow to cool.
In a frying pan heat a couple of tablespoons of olive oil over a medium low heat. Add the onion, garlic, chilli and season with a pinch of salt. Saute until translucent, about 3-5 minutes. Add the cavolo nero and saute for another 5 minutes until the greens are almost cooked, but still retain a little crunch and their vibrant green hue. Remove from the heat and set aside to cool.
Whisk together the eggs and add the cream. Whisk well and season with salt and pepper. Add the cooled pumpkin, cavolo nero and the crumbled feta. Gently fold everything together and pour in to the pie crust.
Place the pie in the oven for 25-30 minutes until the pastry is golden and cooked through. Allow to rest for a few moments before slicing and serving.
The pastry was again buttery and a little flakey. The filling creamy with sweet roasted pumpkin, hearty dark greens and a lovely sharp, slightly salty hit from the feta make this one tasty tart.
If you like this you might like this Kale and Gruyere Tart
One year ago Baileys Chocolate Truffle Cake
Two years ago Road Trip North