The Australian Women\'s Weekly - June 2018

176 The Australian Women’s Weekly | JUNE 2018

Family meals

Roast pumpkin, rocket
and fetta pie
SERVES 6 PREP AND COOK TIME 1 HOUR
30 MINUTES

750g pumpkin, peeled, cut into
2cm pieces
⅔ cup (160ml) light olive or vegetable oil
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 medium (300g) brown onions, sliced
100g rocket
6 eggs
1 cup (150g) self-raising flour
1 cup (125g) grated cheddar cheese
½ bunch basil, leaves torn
200g Danish-style fetta, broken into
3cm pieces

JULIE’S

TIP

Make a double batch in

freezerproof dishes to

the end of Step 6. Thaw

in the fridge overnight

or reheat from frozen,

covered with foil. It will

take about 40 minutes

to heat through at

180°C (160°C fan-

forced) when thawed

or over an hour from

frozen. Reheat

until piping

hot in

the centre.

1 Preheat the oven to 180°C (160°C

fan-forced). Grease and flour a 24cm

springform pan; tap away excess flour.

2 Toss the pumpkin in a medium bowl

with 2 tablespoons of the oil, nutmeg

and cinnamon; season with salt and

pepper. Spread pumpkin in a single

layer on a baking paper-lined oven

tray; roast about 30 minutes or until

soft and browned. Cool.

3 Meanwhile, in a medium frying pan

over a medium heat, heat 1 tablespoon

of the oil. Cook onion, stirring, for 5 minutes

or until soft. Take the pan off the

heat and using tongs, toss the rocket

through the onion; it will wilt a little.

4 In a medium bowl, whisk the eggs

lightly. Whisk in the remaining oil; add

flour and whisk until smooth. Stir in

cheese; season with salt and pepper.

5 Lower the oven temperature to 170°C

(150°C fan-forced). Toss the pumpkin

gently through the rocket mixture. Place

half the pumpkin mixture over the base

of the cake pan; sprinkle with half the

basil then pour half the egg mixture

into pan. Shake the pan to make sure

the egg sinks all around the vegetables.

Top with the remaining pumpkin mixture,

basil and egg mixture. Sprinkle with

fetta. Using a spoon, burrow down

a little so that there are some fetta

chunks nestled inside the pie as well.

6 Bake pie for about 45 minutes or until

golden brown and firm in the middle. Serve

with extra rocket or a salad, if desired.

Suitable to freeze. Not suitable

to microwave.