Pumpkin, Feta and Caramelised Onion tart - Devil of a Cookbook

[cecilia]

This recipe only gives us the ingredients and method for the topping and directs us to EDC for pastry.

My pastry was rather a flop - thicker than it should have been and not nice to eat, despite blind baking.  

Because the topping was so lovely I want to make it again but I would like to hear from others who have made the whole tart or at least made the pastry.  I am in no way blaming the recipe for my frustration but would like some tips so I can try it again more successfully and I'm not prepared to review it until I can truly reflect on the recipe rather than my own shortcomings as a cook.

[knittercook]

I only use cookie1's Cream Cheese Pastry for quiches and tarts, it is perfect:
http://www.forumthermomix.com/index.php?topic=4620.0

[cecilia]

Thank you, knittercook.  Thank you, cookie1.

[CreamPuff63]

Found the Persian Feta in WW supermarket. I have never used this type of feta before, but I am presuming this is what gave it the "lightness". The caramelised onion worked beautifully, and I left the MC off so the onion juice would evaporate during cooking. The pumpkin and onion together are delicious and very moreish. Made the Sour Cream pastry, and that was just super light and flaky. To go with it I had a side salad with my own dressing and my flavourings were 1 garlic clove, parsley, 1/2 chilli, squeeze lemon juice. Superb - now that really hit the spot 5/5

NB. Too late tonight to post a pic, will do it tomorrow

[Thermo Mrs]

Cecilia, Was it the shortcrust pastry out of the EDC you made? I haven't made this tart yet but I've made that pastry probably 6 times. I can never roll it thin enough either but I'm blaming my rolling pin (it tastes nice enough). I only have a cheapie Woolworths rolling pin and I need to get a bigger one with ball bearings so that the handles don't move when I roll. I am going to try the shortcrust pastry that knittercook mentioned next time, it sounds like a winner and hopefully a little easier to roll thinly until I splurge on a new rolling pin!

[Thermo Mrs]

Also, I skimmed past this recipe in the book because I really don't like feta cheese. Do you think I would be able to substitute it for a different cheese?

[judydawn]

You could Thermo Mrs but like you, I am not that keen on feta either.  However, I do use it if it is specified in a recipe and surprisingly it always comes up well.  I won't eat it if it's not in something baked or cooked though i.e. in a Greek salad, I tend to leave it on the plate.  Have a go, you may be surprised too - if your family doesn't like it just don't tell them what's in it 

[Thermo Mrs]

My DH loves the stuff. I thought I would give it the benefit of the doubt about 6 weeks ago so I put it into a red onion and asparagus quiche and I still didn't like it lol. Cheddar, mozzarella, brie, camembert and parmesan are about as far as I've ever explored with cheeses. I do like cheese but I just never buy anything out of the ordinary, perhaps I will just take a punt next time I'm at the supermarket and grab something that looks semi appealing and put that in the tart. It couldnt taste any worse than feta 

[Wonder]

i find if you buy a good quality persian feta (i like the yarra valley dairy one) all you really taste is the marinade ingredients.

[Thermo Mrs]

I made this tart this morning. I used the shortcrust pastry recipe from the EDC and it turned out beautifully. I omitted the feta cheese because I really don't like it, next time I would add an extra onion or two because it is just so tasty! 5/5