Roast Pumpkin, Feta and Black Olive Tart Posted by Kate Flower 21 October, 2009 - 1:51 PM

(Photos & Styling: Camille Smetana)

Barack Obama's Lunch

US President Barack Obama has admitted he is "a little frumpy". The American leader made the confession after his decision to wear loose-fitting denim jeans to a baseball game the other week was ridiculed. Barack said: "Those jeans are comfortable! And for those of you who want your president to look great in his tight jeans, I'm sorry, I'm not the guy. "They just don't fit me, I am not 20!"

Good for you Barack! Let's face it, those tight jeans can be a little revealing and no one wants to see a presidential wedgie or cut lunch.

Speaking of lunch, I thought the frumpy leader of the free world would enjoy this satisfying tart. President Clinton was especially partial, or so I've heard.

Roast Pumpkin, Feta and Black Olive Tart (serves 4-6) Tart case size 11cm x 34cm

Ingredients
1 pkt Careme sour cream short crust pastry (from gourmet food stores)
450g Japanese pumpkin – skin off diced 3cm
4 sprig thyme
Salt and pepper to season pumpkin
1 tbsp olive oil
2 handfuls baby spinach leaves – washed
50g feta crumbled
6 kalamata olives halved
3 eggs
80ml cream
1 tbsp parmesan grated

Method
To make the tart case, defrost pastry and blind bake the pastry case as per packet instructions (found inside the box). I placed baking paper on the bottom of my tart tin to avoid any chance of sticking. Preheat oven to 200c and combine pumpkin, olive oil, leaves from thyme and salt and pepper in a bowl and toss to coat. Lay them out on a lined baking tray and cook for 15 minutes before removing. Set oven temp down to 160C. Combine egg, cream and parmesan in a bowl and whisk until combined. Place the spinach leaves in a bowl and cover with plastic wrap. Microwave for 30 seconds to wilt the leaves. Now pack the tart shell with the ingredients evenly. Top up the tart with the egg mix and place in the oven for 20-25 minutes until cooked through. Serve with green salad.

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