Roasted Pumpkin and Tomato Tart with Feta

Zutaten

• ✓1 sheet Puff pastry
• ✓500 g Pumpkin
• ✓300 g Cherry tomatoes
• ✓2 medium Red onions
• ✓2 cloves Garlic
• ✓2 tbsp Olive oil
• ✓1 tsp Dried thyme
• ✓to taste Salt
• ✓to taste Black pepper
• ✓100 g Feta cheese
• ✓1 beaten Egg

Zubereitung

1. 1

   Preheat your oven to 200°C (180°C fan/Gas Mark 6).

2. 2

   On a baking sheet, toss the cubed pumpkin, sliced red onions, and halved cherry tomatoes with olive oil, minced garlic, dried thyme, salt, and pepper.

3. 3

   Roast for 25-30 minutes, or until the pumpkin is tender and slightly caramelized.

4. 4

   While the vegetables are roasting, lightly score a border about 2cm from the edge of the puff pastry sheet. Prick the inside area all over with a fork.

5. 5

   Once the vegetables are roasted, carefully arrange them within the scored border of the puff pastry.

6. 6

   Sprinkle the crumbled feta cheese over the vegetables.

7. 7

   Brush the scored border of the pastry with the beaten egg.

8. 8

   Bake for another 20-25 minutes, or until the pastry is golden brown and puffed up.

9. 9

   Let the tart cool slightly before slicing. Garnish with fresh basil leaves.