Try this. It is gorgeous. Not only is it fantastically dance-on-your-tongue-y, but it’s surprisingly easy for a tart, and I made the dough and pressed it out in a matter of minutes.
85g cold unsalted butter, chopped into 1 cm cubes
1 cup wholemeal flour
4 tbsp cold buttermilk
1/2 tsp salt
With a pastry cutter or your fingers, rub the butter and flour together in a medium sized bowl, until the mixture resembles breadcrumbs. Add the cold buttermilk and half mix and half knead the mixture until it comes together to form a dough.
Sprinkle a generous amount of flour on a large chopping board or clean work surface. Scrape out all the dough, and begin to knead. Once it forms its own shape easily and stops soaking up flour vigorously, shape it into a ball. Set aside. Brush the tart pan very lightly with oil and then very lightly with flour. Plop your ball of dough on, sprinkle the outer rim of the work surface outside your tart pan base, and roll out the base. Once rolled out place it into your tart pan
1/3 of a medium sized pumpkin, peeled, and roughly chopped
1/2 an onion, chopped roughly
3 cloves garlic, finely chopped
pinch fresh oregano
handful of fresh spinach, washed and ripped to shreds
100g feta cheese, cubed
1/4c finely grated parmesan
1/2c grated cheese (edam, mild cheddar)
Heat a medium sized non stick pan with about a tbsp. of oil, a pinch of salt and some freshly ground black pepper. Add your onions and wait until they start to sizzle. Stir onions a bit until translucent. Add pumpkin, cover, and let cook for about 5 minutes tossing once or twice. Uncover, and let all the steam evaporate, then add garlic, and stir. The pumpkin should eventually have some golden flecks on it. Once it is easily crushable with your spatula turn off and remove from heat, add oregano. Mix through, and then let cool. Preheat oven 400F, with a rack in the middle.
Scatter half the spinach over the crust, then add the pumpkin mixture, spreading it evenly. Add feta cubes, the rest of the spinach, and finally, sprinkle over the parmesan and third cheese. Sprinkle freshly ground black pepper over. Place onto middle rack, (nothing else in your oven). Let bake for about 10 minutes, then re-arrange to the top rack and bake until cheese is golden brown.
Serve with a fresh leafy salad or roast potatoes.