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Pumpkin and Feta Pie
Julie Carlyle
Pumpkin & Feta pie has a deliciously crisp puff pastry base and is filled with a creamy, delicious filling.
Print Recipe
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course
Main, Main Course, Main Dish
Cuisine
American, Australian
Servings
8
serves
Calories
593
kcal
Equipment
1
Thermomix
1 Thermomix Cutter Attachment
OR
1 Mandolin
1
Pie Weights
Ingredients
Metric
US Customary
1x
2x
3x
2
sheets
Puff Pastry
Approx 200g
650
g
Butternut pumpkin
Peeled
200
g
Feta
I prefer Creamy Lemmos feta
1-2
sprig
rosemary
Leaves only
2
cloves
garlic
½
teaspoon
ground black pepper
2
teaspoon
chicken stock powder
I use Massels Chicken stock powder (see note above)
1
teaspoon
garlic powder
¼
teaspoon
salt
6
eggs
400
g
pouring cream
(not thickened)
Instructions
Bake Blind Puff Pastry
Remove the puff pastry from the freezer and allow it to partially defrost.
2 sheets Puff Pastry
Spray the pie dish with oil
Line the pie dish with pastry and trim any excess.
Cover the pastry shell with some baking paper and add pie weights to the centre.
Bake the pie shell blind until it is just coloured slightly.
If necessary remove pie weights and paper and cook for a further 10 minutes.
Remove the pie crust from the oven.
Reduce the oven temperature to 170 degrees Celsius
Filling
Slice the pumpkin into slices approximately 4-5cm square (depending on the depth of your pie dish.)
650 g Butternut pumpkin
Arrange the pumpkin around the pie dish. Start from the outside and work your way to the centre until all the pumpkin has been used,
Scatter 100g of the feta over the pumpkin.
200 g Feta
Arrange the Rosemary leaves around the pie.
1-2 sprig rosemary
Place the garlic in TM Bowl. Chop 3 sec/Speed 9
2 cloves garlic
Add the pepper, chicken stock, garlic powder, salt, eggs, cream, and remaining feta. Combine 20sec/Speed 5
½ teaspoon ground black pepper,
2 teaspoon chicken stock powder,
1 teaspoon garlic powder,
¼ teaspoon salt,
6 eggs,
400 g pouring cream
Gently pour the cream mixture over the arranged pumpkin.
Cover any exposed brown pastry with tin foil to stop further browning.
Bake for approximately 60 minutes or until the pumpkin is cooked, the tart is golden, and set.
Notes
Keep watching the pie as it cooks. If the pastry edges are browning too quickly cover them with tin foil and continue to cook the pie.
Nutrition
Calories:
593
kcal
Carbohydrates:
40
g
Protein:
13
g
Fat:
43
g
Saturated Fat:
17
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
19
g
Trans Fat:
0.01
g
Cholesterol:
166
mg
Sodium:
626
mg
Potassium:
427
mg
Fiber:
3
g
Sugar:
3
g
Vitamin A:
9276
IU
Vitamin C:
18
mg
Calcium:
215
mg
Iron:
3
mg
Keyword
Pies, Pumpkin, Tart, vegetable, Vegetarain
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