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Pumpkin, pea and chilli tart
Pumpkin, pea and chilli tart
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Prep Time:
60 minutes
Cook Time:
65 minutes
Total Time:
125 minutes
Spicy twist on classic pumpkin pie for bold flavor.
Ingredients:
  • 650g kent pumpkin, peeled, cut into 2.5cm pieces
  • 50g butter, melted
  • 8 sheets filo pastry
  • 125.00 ml frozen peas
  • 6 eggs
  • 128.75 gm milk
  • 100g haloumi, coarsely grated
  • 1 long red chilli, seeded, finely chopped
  • Fresh mint leaves, to serve
Instructions:
  • Preheat the oven to 200C/180C fan-forced. Line a baking tray with parchment paper and arrange the pumpkin on top. Season with salt and pepper. Roast for 25 minutes or until the pumpkin is tender.
  • Preheat the oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 19cm round (base) ovenproof frying pan with melted butter. Brush a filo sheet with butter, fold in half crossways, and place in the pan to overhang slightly. Repeat with remaining filo and butter, overlapping slightly to fully line the pan.
  • Layer filo with pumpkin and peas. Combine eggs and milk. Pour over vegetables. Top with haloumi and chili. Fold filo over filling. Bake until golden and set. Let cool in the pan. Remove and garnish with mint before serving warm or cold.

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