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🥗 Crispy Pumpkin-Feta Puff Pastry with Fresh Romaine Salad

532 kcal · 30 min · 4 servings

Crispy Pumpkin-Feta Puff Pastry with Fresh Romaine Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 240 degrees Celsius using the top and bottom heat setting.
  2. 2. Melt one tablespoon of butter in a frying pan over medium heat.
  3. 3. Add the pumpkin seeds, a pinch of salt, and one teaspoon of sugar to the pan.
  4. 4. Roast the mixture for about two minutes until fragrant.
  5. 5. Remove the pan from the heat and let the seeds drain on kitchen paper.
  6. 6. Place 125 grams of feta cheese into a bowl.
  7. 7. Add a little milk and stir until you have a smooth paste.
  8. 8. Season the feta cream generously with salt and pepper.
  9. 9. Cut the remaining feta into strips about half to one centimeter thick.
  10. 10. Wash the thyme sprigs and shake them dry.
  11. 11. Wash the spring onions and shake them dry.
  12. 12. Separate the spring onions into the white and green parts.
  13. 13. Halve the white parts lengthwise.
  14. 14. Slice the green parts into rings about half a centimeter thick.
  15. 15. Wash the pumpkin and cut it in half.
  16. 16. Remove the stem and scrape out the seeds with a spoon.
  17. 17. Cut the pumpkin, including the skin, into cubes about one centimeter in size.
  18. 18. Unroll the puff pastry along with the baking paper onto a baking tray.
  19. 19. Fold the edges of the pastry inward by about one centimeter to form a border.
  20. 20. Brush the folded edges with one tablespoon of olive oil.
  21. 21. Prick the center of the pastry several times with a fork.
  22. 22. Spread the feta cream evenly over the surface inside the border.
  23. 23. Distribute the halved white spring onions evenly over the pastry.
  24. 24. Place the pumpkin cubes on top.
  25. 25. Distribute the feta strips over the pumpkin.
  26. 26. Sprinkle half of the roasted pumpkin seeds over the top.
  27. 27. Distribute the thyme leaves evenly.
  28. 28. Reduce the oven temperature to 200 degrees Celsius.
  29. 29. Place the tray on the bottom and middle racks.
  30. 30. Bake the tartlet for about 25 minutes until golden brown.
  31. 31. Swap the trays in the oven after about 10 minutes.
  32. 32. Cut the romaine lettuce crosswise into strips one to two centimeters wide.
  33. 33. Wash the lettuce and spin it dry.
  34. 34. Add sweet mustard, two tablespoons of balsamic vinegar, and two tablespoons of olive oil into a bowl.
  35. 35. Season the dressing with a pinch of salt and pepper.
  36. 36. Remove the finished puff pastries from the oven.
  37. 37. Let them cool for a short moment.
  38. 38. Add the romaine lettuce, the green spring onion rings, and the remaining pumpkin seeds into a bowl.
  39. 39. Pour the dressing over them and mix everything well.
  40. 40. Distribute the salad onto the plates.
  41. 41. Cut the cooled pumpkin-feta puff pastries into pieces.
  42. 42. Arrange the pastry pieces on top of the salad.
  43. 43. Serve the dish immediately.

Nutrition per serving