PUMPKINS, MUSHROOM & CRANBERRY TART

Do it yourself Sweet & savory Christmas Dessert .

AuthorbigadminYields1 Serving
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
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:
4

Preheat the oven at 180c.

5

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.

6

Season with salt and black pepper.

7

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.

8

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

9

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

AuthorbigadminYields1 Serving

Ingredients

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:
4

Preheat the oven at 180c.

5

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.

6

Season with salt and black pepper.

7

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.

8

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

9

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

PUMPKINS, MUSHROOM & CRANBERRY TART
Share on facebook
Share on twitter
Share on linkedin

You might also be interested in these recipes

Pistachio And Rose Water Semolina Cake

Facebook Instagram Pistachio And Rose Water Semolina Cake Share on facebook Share on twitter Share on linkedin You might also be interested in these recipes

Apricot Rice Pudding

Facebook Instagram Apricot Rice Pudding Share on facebook Share on twitter Share on linkedin You might also be interested in these recipes Leave a Reply

Sweet Potatoes Hummus With Lamb Kebab

Facebook Instagram Sweet Potatoes Hummus With Lamb Kebab Share on facebook Share on twitter Share on linkedin You might also be interested in these recipes

bigadmin

bigadmin

Leave a Reply

B.I.G. Newsletter

Sign up for our newsletter and get updates on recipes, inspiring stories, promotions and events!

Copyright © 2017 Ben’s Independent Grocer Sdn Bhd (913144-A). Subsidiary of The Food Purveyor Sdn Bhd (1047859-P). All Rights Reserved.