PUMPKINS, MUSHROOM & CRANBERRY TART

Do it yourself Sweet & savory Christmas Dessert .

Serves: 8-10  | Prep Time: 15 min | Cooking Time: 50 min

 

You Will Need

Crust:

Fine Flour         550 g

Butter         15g

Salt           1/2 teaspoons

Water            20 tablespoons

 

Filling:

Pumpkins         500g

Portobello         500g

Cranberry Fresh        300g

Garlic        25g

Olive Oil         200g

Fresh Thyme        3g

Italian Parsley         10g

Feta Cheese         100g

Salt         as needed

Black Pepper        as needed

 

Directions

CRUST:

1. Combine the flour and salt, in a bowl. Add the butter, mixing it in thoroughly. The mixture should look like breadcrumbs.

2. Drizzle in the water, tossing as you go, until you’ve added enough water so that you can squeeze the dough together and it’s cohesive. It should hold together nicely; if it doesn’t, add a bit more water.

3. Shape each piece into a flattened ball, or wheel; they should look like big hockey pucks. Wrap in plastic, and refrigerate for 30 minutes.

 

FILLING:

1. Preheat the oven at 180c.

2. Heat the olive oil at pans, sauté garlic until golden brown. Add in pumpkin, portobello mushroom and thyme and mix well. Add in cranberry and stir for a good 5 minutes.

3. Season with salt and black pepper.

4. Roll the larger piece of dough into a 13″ circle (for the skillet), or 12″ circle (for the pie pan). Let the dough rest for 10 minutes; this will help prevent it from shrinking as it bakes. Gently settle it into the pan, be careful not to pull or stretch it.

5. Spoon the filling into the crust. Add Feta cheese and Italian parsley at top of the filling.

6. Bake for 20 minutes until it is cooked through. Leave it to cool to serve.

 

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