signup

Healthy Grain-free Vegetable Tart

A savoury tart, great for when you're watching your health.
  • By Breville
  • 3682 Views
  • 0 Comments
http://www.foodthinkers.com.au/images/easyblog_shared/Recipes/Pumpkin-Tart_AFL-5.jpg
Ready Time
1 hrs 5 mins
Preparation
40 mins
Cooking
25 mins
Serves  
ready_time
1 hrs 5 mins
Ready Time
40 mins
Preparation
25 mins
Cooking
 
Serves
server
Kyrstie-Barcak-A-Fresh-Legacy.jpg
Kyrstie Barcak
afreshlegacy.net
Instagram: @kyrstie_afl
Facebook: /AFreshLegacy/

Kyrstie Barcak is the founder of afreshlegacy.com and creator of the Kitchen Garden Box®. She inspires and helps families to start their own vegetable garden and create fresh meals.

Kyrstie is passionate about helping families experience the benefits of fresh food. She believes that anyone can grow at least one vegetable or herb at home and have a positive impact on family time and the creation of good food habits. Her first book, Grow Just One Thing-The first step in a fresh food journey, was published in March 2016.

 

Ingredients

Base:

  • 30 grams coconut flour
  • 130 grams almond meal
  • 100 grams quinoa flakes
  • 100 grams cold butter chopped
  • 3 tablespoons cold water

Top:

  • 700 grams of pumpkin – cubed and baked
  • 1 small capsicum – quartered and baked
  • Coconut cream (optional) 4 tablespoons
  • Handful of 6 fresh sage leaves
  • 60 grams fresh spinach leaves
  • Generous pinch slat
  • 4 grinds black pepper
  • 120 grams chorizo – fried and diced into small cubes

Method

To make the base:

  1. Add the ingredients, except the water, to the large bowl with the quad blade in place
  2. Process until the ingredients come together in a ball (25 seconds)
  3. Add the water and combine for another 10-15 seconds
  4. Remove the pastry from the bowl and gently and quickly shape into a ball
  5. Place into a bowl, cover and place in the fridge for 1 hour

To make the filling:

  1. Bake the cubed pumpkin and capsicum for 30 min at 170 degrees celcius in a fan forced oven.
  2. Once cooked, allow the pumpkin and capsicum to cool
  3. Cut a few strips of capsicum thinly and set aside to use to add to the top of the tart
  4. Add the pumpkin and capsicum to the food processor bowl with the quad blade in place
  5. Add the coconut cream, sage, spinach and seasoning
  6. Pulse for 3 seconds so that it is not too smooth
  7. Set aside
  8. Set the oven to heat to 170 degrees celcius (fan forced)
  9. Grease a tart tray (with a removable base) and add the pastry by pushing it into the base of the tray. Ensure it is evenly spread out.
  10. Note: this pastry is tricky to roll so it is easiest to push it into place
  11. Place the pastry into the heated oven and cook for 15 minutes
  12. While the tart base is cooking, fry the chorizo, dice and set aside to cool

Assemble:

  1. Remove the tart base from the oven and add the pumpkin and capsicum filling, spreading evenly
  2. Top with the extra capsicum strips and the diced chorizo and return to the oven
  3. Return to the oven to cook for another 10 minutes
  4. Serve with fresh sage leaves

Notes:
To make this recipe faster you can prepare the pumpkin and capsicum in advance
Swap to a store purchased pastry if you prefer regular pastry. This one has a nutty flavour and a very short crust.

The photograph and recipe was contributed to Food Thinkers by Kyrstie Barcak.

Comments

Comments

  • No comments made yet. Be the first to submit a comment

Leave your comment

Guest Monday, 16 September 2019
 
Recipes
from Chefs
Recipes
by Appliance
Recipes
Books