I've been looking forward to making this pie for a while now. I love all of these flavor combinations together and wrapped in pastry is a nice crunch heaven compared to the softness of the roast pumpkin and smooth cheese.
The main vegetables are roasted first then piled onto some good store-bought puff before being topped with spinach and goats cheese. Good luck buying goats cheese in Dysart. I used a good Feta instead.
Tasting the vegetables after roasting them they tasted awesome. It's amazing what oil and seasoning can do to some pumpkin. But something seemed to go wrong between that roasting and when the pie was finished... The cut pie slice tasted...bland. There was no sweetness from the pumpkin or tang from the feta. I thought about the pumpkin I used and wonder how old the vegetable was in the first place, and now I wonder if that impacted on the end result? Knowing the vegetables we get out here have mostly been frozen and are mostly in poor condition, I don't know how much that impacts on the flavor at the end of baking when half way through it tasted so good.
Or it could be the quantity? Not enough pumpkin maybe? Or a stronger tasting one might have been better? Either way, its a nice simple dish and definitely one I'm going to try again. I already know these flavors work well together, I just need to tweak it a bit...
