Garlic and feta bring out the flavours of this shareable tart.
- 3 400g sheets shortcrust pastry 900 grams pumpkin, peeled & chopped
- 3 garlic cloves, minced
- 1⁄2 cup cream
- 1⁄4 cup roughly chopped sage 1⁄2 cup frozen peas
- 3 eggs, lightly beaten
- 75 grams feta
- 11⁄2 Tbsp. pine nuts
60 grams mixed baby salad leaves 1⁄2 cup beetroot relish
PREHEAT oven to 200°C. Oil six 9 x 12 cm oval pie tins.
LINE the tins with pastry, trimming off excess pastry with a sharp knife, and freeze for 5 minutes to firm up. MICROWAVE pumpkin on high for 8 minutes or until tender. Transfer to a large bowl with the garlic and mash together using a fork. Stir through the cream, sage, peas and egg and then season well.
PLACE the tins on an oven tray, cover the pastry with baking paper and top with baking beans or dry beans. Bake for 10 minutes until lightly browned. Remove the paper and beans and cool the pastry for a few minutes.
FILL pastry cases with pumpkin mixture, sprinkle with crumbled feta and nuts. BAKE the quiches for 25 minutes or until set and golden brown.
SERVE with salad leaves and beetroot relish.
HANDS-ON TIME 25 min | TOTAL TIME 1 hour 15 min | MAKES 6 | VEGETARIAN | QUICK & EASY | FREEZER-FRIENDLY
ALSO SEE YOGHURT CUSTARD BREAD