Page 4 - Romeo's Christmas Cookbook

Roast
pumpkin
and feta
slice with
sticky fig
& onion
Prep Time: 45 mins Cook Time: 25 mins Serves: 8
ingredients preparation
• 500g butternut pumpkin, peeled and cut into small cubes
• Olive oil, to drizzle
• 8 eggs
• 1 cup self raising our
• 3/4 cup tasty cheese, grated
• 125g baby spinach leaves
• Salt and pepper, to taste
• 1 small red onion,
peeled and sliced
• 1 jar Beerenberg
Sticky Fig & Onion
• 200g feta
1 Preheat the oven to 180°C. Line a baking tray with baking paper.
2 Spread the prepared pumpkin onto the tray and drizzle with a small amount of olive oil. Roast in the oven for approximately 15 minutes. Remove from the oven
when just starting to colour. 3 While the pumpkin is
roasting, whisk together
the eggs and our.
4 Mix the grated cheese,
spinach and salt and
pepper into the eggs.
5 Line a roasting 30 x 25cm tray
with baking paper. Pour the egg mixture into the tray.
Top with the roasted pumpkin and onion wedges. Place small dollops of the Sticky Fig & Onion on the top, scattered around the tart. Crumble the feta over the top.
6 Bake in the oven for approximately 25 minutes
or until rm to touch in the centre. Serve with a bowl
of the remaining Beerenberg Sticky Fig & Onion.
4