Sift the cake flour and salt in a mixing bowl.
Cut the butter
in small pieces and rub it with your finger tips into the flour mixture.
Add enough cream cheese to form a stiff dough.
Cover the dough in cling
wrap and chill for at least half an hour.
Roll it out on a floured
surface and line a greased quiche dish. Let the pastry hang slightly
over the edge to allow for the shrinkage.
Prick all over with a fork and
bake for 8 minutes at 260°C and another 8 minutes at 240°C.
the butternut into chunks. Do not bother to peel it first.
Place it in a
roasting pan, drizzle with the olive oil and bake in the oven for 40
minutes at 200°C until tender and sligthly browning at the edges
(You’ll have to watch it carefully!)
Take it out of the oven and let it
cool slightly before you remove the skins.
Cut it into smaller cubes
and arrange on top of the pastry crust.
Crumble the feta cheese on top.
In a separate bowl, beat the eggs with the cream, season with salt and
pepper and pour over the rest of the ingredients.
Sprinkle the pumpkin
seeds on top and bake in a preheated oven of 180°C
for about 30 - 40 minutes or until the custard is set.
Let it stand for
30 minutes before you cut and serve it. You can easily make this a day
ahead – it tastes even better the next day!
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