SerenaComment

Pumpkin, Ricotta & Persian Feta Tart

SerenaComment
Pumpkin, Ricotta & Persian Feta Tart

Rosemary is a strong flavoured woody herb which grows in abundance in my garden.  This herb can stand up to the strong salty flavour of the feta and enhances the sweetness of the pumpkin.

Roast pumpkin in small bite size cubes then spread ricotta over a sheet of puff patry to form the base.  Add baby spinach, roasted pumpkin and crumbled feta.  Pepper and rosemay on top, bake for around 20 mins and enjoy.   Still lovely the next day heated up for lunch or breakfast.

Use any feta, but I especially like this soft version packed in olive oil rather than the firmer textured cheese for this recipe.  The firmer feta is more suited to the classic greek salad in my opinion.

Use any feta, but I especially like this soft version packed in olive oil rather than the firmer textured cheese for this recipe.  The firmer feta is more suited to the classic greek salad in my opinion.

Fresh from the garden.

Fresh from the garden.