Tomato, pumpkin and courgette tart
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 2 teaspoons chopped fresh rosemary
- 600g pumpkin, deseeded, peeled, cut into thin wedges
- ¾ cup plain flourall purpose flourX
- ¾ cup wholemeal spelt flour
- ½ cup finely grated parmesan
- ¼ cup extra-virgin olive oil
- 2 egg yolks
- ²⁄³ cup ricotta
- 2 tablespoons chopped fresh basil leaves
- 1 courgette, thinly sliced
- 250g mixed cherry tomatoes, halved
- mixed salad leaves, to serve
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1 Preheat oven to 180°C. Line a large baking tray with baking paper. Combine honey, vinegar and rosemary in a large bowl. Place pumpkin wedges on prepared tray. Drizzle with half the honey mixture, lightly spray with olive oil, then bake for 25 minutes or until golden and tender. Set aside to cool.
2 Meanwhile, place flours and half the parmesan in a food processor and process until combined. Add oil and 1 egg yolk, pulsing to combine. With motor running, add 100ml chilled water until mixture comes together. Remove dough, shape into a disk, wrap in cling wrap and chill for 30 minutes.
3 Place ricotta, remaining parmesan and basil in a bowl, stirring to combine. On a sheet of baking paper, roll out pastry to a 30cm-diameter circle. Spread ricotta mixture over pastry, leaving a 2cm border. Arrange pumpkin, courgette and tomatoes, slightly overlapping, over ricotta mixture. Fold over pastry edges to form a border. Lightly beat remaining egg yolk, then brush over pastry edges.
4 Reduce oven to 160°C. Bake tart for 30 minutes or until pastry is golden and crisp. Place salad leaves in a bowl and drizzle with remaining honey mixture. Serve tart with salad on the side.
Use up any leftover veg from the fridge. Try a combo of thinly sliced sweet potato, red onion and yellow capsicum.
Nutrition Info (per serve)
Total fat 14.1g
–Saturated fat 3.4g
Dietary fibre 6.5g
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