Ingredients
Tart
- 400 g Pumpkln, cut into 4cm cubes
- 100 g Zuchini, cut into 4cm cubes
- 30 g olive oil
- 1/2 teaspoon sea salt, plus extra to sprinkle onto pumpkin & zucchini
- 2 Red onions, large, sliced into rings
- handful of English spinach leaves
- 2 tablespoon sugar
- 1 qty short crust pastry (from everyday cookbook)
- 100 g danish feta
- 100 g full fat milk
- 100g Pouring Cream
- 2 eggs
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I'm cooking this todayRecipe's preparation
1. Pre-heat oven to 180C. Grease a 23cm pie tin.
2. Place pumpkin and zucchini in a roasting pan and drizzle with half of the oil and sprinkle with salt. Bake for 20 – 30mins or until soft. Zucchini may need less time to cook.
3. Place onions, sugar and remaining oil to TM bowl and sauté for 28mins Varoma Reverse Speed 2. In the last 2mins add spinach through the hole of the lid whilst cooking so it becomes wilted. Set aside.
4. Line prepared tin with pastry and blind bake till golden brown. Spread caramelised onion and spinach over cooked pastry, crumble over feta and top with reserved pumpkin and zucchini.
5. Place milk, cream, eggs and salt to a clean TM bowl and mix for 10sec Speed 3.
6. Carefully pour over vegetable and feta base and bake for 40-50mins or until just set.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Really tasty. I used brown onions as I didnt have any red and halved the sugar. Left out the pastry and used sour cream instead of the milk and used four eggs instead of two. Delicious!
Wow this tart is amazing. Vegetarian teenage daughter absolutely loved it. Thanks for sharing
Absolutely delicious! Followed the recipe exactly - perfect caramelised onions with the specified amount of sugar, sautéed for the full 28 mins and it came out like jam (yum). Blind baking the pastry took about 20 min, last 5 min with the baking weights off. Agree there are lots of steps, but if you have the time then we’ll worth making this!
Delicious! Followed the recipe exactly and it turned out perfect!
Fabulous recipe! I've made it several times now. I like to make a double batch because they are somewhat time consuming. I usually make individual tarts, which are easy to pop into lunch boxes too.
I loved this, needed some tweaking to suit us, but easy to do and really Yummy. I did only 1/2 tsp of sugar and omitted the pastry. I also substituted butter it for pumpkin.i also added Parmesan cheese I needed to use on top. Overall thumbs up!!
Delicious!
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A little time consuming but worth the effort. Thanks for sharing
Amazing dish! The onion and spinach (in my case kale) relish was divine! Will definitely be making again. As per other comments will probably add only one spoon of sugar next time. Thank you for sharing the recipe!
Absolutely beautiful! Only added half the amount of sugar still perfect! Thanks for sharing !!
Loved by guests- my gluten free short crust was a fail but the tart was great
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