This crinkle tart is one for the books - it’s quick, easy and so delicious - it has all the notes of autumn with the warm Pumpkin and that sweetness of the caramelised onion.
Cooking this easy while maintaining deliciousness should be illegal 🤤
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What you need
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Double/triple layer of phyllo pastry x 3 or 4
1 egg
150ml thickened cream
Tbsp chopped chives
70g feta crumbled
Thinly sliced pumpkin
Baby spinach
Caramalised onion (this is super easy to make - recipe also below)
25g melted butter
Pinenuts
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In a prepared tray or pan - Crinkle together 2 sheets of phyllo dough folding them like an accordion placing them against the longer side of the baking dish. Repeat with the remaining phyllo and keep stacking the crinckled pair of sheets side by side.
Next fill the crinkled layers with your pumpkin, feta, caramalised onion and baby spinach.
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Next mix 150ml thickened cream, 1 egg and chives until a custard is formed.
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Pour over phyllo tart.
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Next sprinkle with pine nuts and with melted butter - pour on the sides of the tart - this will ensure you get a crispy crust.
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Bake in a 180°c - 200°c oven for 20-25min or until set and golden brown.
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Caramalised onion.
Add EVOO and 1 tbsp butter in a hot pan - Sweat off one red onion that has been thinly sliced. Once onion has become tender, add salt, pepper and thyme - followed by 1/4 cup of brown sugar and 3 tbsp caramalised balsamic vinegar. Keep stirring till thick and glossy - reduce liquid and turn off heat to cool down.
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