My Mummy came out to visit just before Christmas and bought me a great new cookbook - 'South Africa Eats' by Phillippa Cheifitz. I love a new cookbook and this one is particularly wonderful as it documents all all the different food influences in this diverse and beautiful country.
I slightly adapted a savoury tart recipe from the book (by using low-fat feta, a hint of rosemary and a rectangular tin) over Christmas when we were in need of an easy lunch. It went down a storm and so here it is for all of you who also start to snooze at the thought of another quiche lorraine.
Ingredients (makes one 32 x 21.5 cm rectangular tart, or a 30 cm round tart)
For the Pastry
150 g cold butter, cut into bits
150 mature cheddar, grated
200 g plain flour
For the Filling
850 g peeled and cubed (1cm) butternut squash
1 handful of rosemary leaves
100 g butter
3 tbsp olive oil
2 tbsp parmesan, grated
225 g feta, I used low fat to great results
1 tbsp pumpkin seeds
salt and black pepper
4 large free range eggs
750 ml single/whipping cream
Method
1. First make the pastry. Rub the butter into the flour, then stir in the cheddar. Gather together into a ball, cover with cling film and pop in the fridge for an hour.
2. Meanwhile preheat the oven to 200C and roast the butternut with the butter, rosemary, oil and seasoning for 40 minutes, or until cooked and starting to caramelise.
3. Reduce the oven to 180C. Use the pastry to line the tart tin (butter the tin first). Prick all over with a fork and bake in the oven for 20 minutes or until cooked but not coloured.
4. Allow the tart case to cool in the tin then scatter in the squash, feta and pumpkin seeds...
Season then mix the eggs with the cream and pour over the tart...
Bake for about 30 minutes, or until set.
Serve scattered with fresh rocket. So very delicious.
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