With all the cold weather we are having you can’t help but crave comforting food. Lots of soups have featured on our menu, however the other day I had a craving for something a little different.
A Pithivier is a round puff pastry tart which originates from the French town of Pithiviers,and is traditionally filled with an almond cream. I’ve had Pithivier many times before, out at restaurants, usually in the form of a mushroom Pithivier, however for I decided to combine sweet roasted pumpkin (another of my winter favourites) along with lentils and creamy Dannish feta.
The result is a deliciously savoury tart that is so comforting on a cold winters day. It’s also equally impressive at a dinner party.
Have you had a pithivier before? What is your favourite filling?
- 2 sheets of frozen puff pastry
- ½ cup of lentils, cooked according to packet directions
- 300g of pumpkin, peeled and cut into 2cm cubes
- 200g of Danish feta
- 1 small clove of garlic, minced
- 1 shallot, finely diced
- 2 teaspoons of freshly chopped rosemary
- 1 tablespoon of olive oil
- salt and pepper, to taste
- 1 egg beaten
- Preheat the oven to 200 Celsius (390 Fahrenheit) and toss the pumpkin in the olive oil and spread out onto a tray lined with baking paper. Bake for 15 minutes, or until golden and cooked. Set aside to cool.
- Combine the pumpkin, cooked lentils, garlic,shallot and rosemary in a bowl and mix to combine. Season to taste and crumble the feta into the mixture and stir through.
- Preheat the oven to 200 Celsius (390 Fahrenheit).
- Cut the pastry into disc shapes. You will need 4 small discs and 4 slightly larger dishes. The larger discs will go on top and need to be slightly larger to accommodate the filling.
- Place the smaller discs on a baking tray lined baking paper and spoon the topping into the middle of each disc. Wet the outer edge of each disc and place the larger disc on top and seal.
- Using a fork, press down the outer edges of the pithivier and use a knife to lightly score the top. Traditionally pithiviers are scored in a swirl pattern, however I used straight lines.
- Place the pithivier in the refrigerator for 30 minutes. Remove and lightly brush with the egg wash.
- Bake for 20 to 30 minutes or until golden.