Tart with pumpkin and two cheeses

A very delicious and seasonal tart to enjoy now that pumpkin is in its peak and it can be served among other festive (but not only) dishes. Now, the original recipe includes another special Greek cheese called "Talagani". This cheese is produced by 100% sheep’s milk and comes from Messinia region in South Peloponnese. It resembles the Cypriot Haloumi cheese but Talagani is softer, with a richer taste and creamier texture. There is a delicate saltiness to it with a subtle mint undertone. It is best if grilled or fried and eaten straight away. When grilled it makes a great addition to fresh, green salads and roasted vegetables. It can also be used grated or in cubes in various pies and tarts like the one I'm posting today. If you can't find Talagani no need to fret, you can use the well-know Haloumi instead

Recipe of Nicki Mytarea

from "Cook Book" magazine of "ETHNOS" newspaper

Ingredients ( for 4-6 people)

For the pastry:
4 tsp of dried yeast
2 tsp of granulated sugar
5 tbsp of lukewarm water
3 tbsp of olive oil
140gr. of Greek yoghurt
300gr. of all-purpose flour, sifted
1 tsp of salt
1 tsp of ground turmeric
1 pinch of mixed ground cumin and coriander
1 egg, beaten

For the filling:
2 tea-cups of pumpkin, cleaned and cut in cubes
1 pinch of ground cinnamon
2 tsp of butter
salt
pepper
1 tsp of sugar
1 pinch of dried thyme
½ tea-cup of Greek Talagani cheese, cut in cubes (or Haloumi cheese)
½ tea-cup of Greek Graviera cheese, grated
1 egg. beaten
4 tbsp of roasted pine nuts
1 pinch of mixed ground cumin and coriander


Method:
In a non-stick frying pan melt the butter in medium heat and saute the pumpkin along with the sugar, the cinnamon, salt and pepper stirring frequently for 15 minutes.

Take off the heat and leave aside to cool completely. Then add in the pan the thyme, the egg, the pine nuts, the cheeses and stir. Leave aside for later.

Preheat the oven 170-180°C. Brush with some oil a medium size round oven pan.

Stir the yeast and the sugar in the lukewarm water in a bowl and leave for 5 minutes. Add the turmeric, the cumin and the coriander, the yoghurt and the oil and stir with a whisk. Add the flour and the salt and work the ingredients until you have a pliable dough. Leave aside to rest for 15 minutes.

Stretch the dough out in the pan and evenly arrange the filling at the bottom. Sprinkle on top with the extra pinch of cumin and coriander.

Put in the oven and bake for 30-35 minutes. Cut the tart in wedges and serve plain as a first dish or as a light meal along with spinach salad.