Roast pumpkin, leek & fig tart
Tasty and well balanced combination of flavours.
PREP TIME 15 minutes | COOK TIME 1 hour 20 minutes | SERVES 4 | VEGAN
INGREDIENTS
For the pastry
- 1 ½ cups chickpea flour
- ½ cup wholewheat flour
- 1 tsp salt
- ¼ cup olive oil
- ⅓ cup cold water
For the tart topping
- 500 g pumpkin, cut into 2cm thick wedges
- 2 tbsp rosemary leaves
- 1 ½ tbsp olive oil
- 1 leek, sliced
- 2 tbsp balsamic vinegar
- 4 figs, sliced
- 2 tbsp pumpkin seeds, toasted
- 1 tbsp balsamic reduction
METHOD
PREHEAT oven to 220℃.
For the pastry
SIFT flours and salt into a bowl, combine with oil and water. Using a butter knife, work through the mixture until it forms crumbs, then press together using your hands. Add flour to a work surface and roll out into an oblong shape using a rolling pin or empty wine bottle.
For the topping
ADD pumpkin, rosemary and half the oil to a baking tray and toss to coat. Roast for 30 minutes until tender, remove, then reduce oven to 200℃.
HEAT remaining oil in a pan over a medium heat. Cook leek for 5 minutes until soft, then add vinegar and cook for a further 3 minutes until caramelised. Spoon mixture over pastry and top with pumpkin.
BAKE for 20 minutes until golden, serve with figs and sunflower seeds, drizzle with balsamic reduction.
FOOD TEAM TIP: If your dough is too sticky, add a teaspoon of flour at a time to absorb more water.
Roast pumpkin, leek & fig tart
Ingredients
- For the pastry
- 1 ½ cups chickpea flour
- ½ cup wholewheat flour
- 1 tsp salt
- ¼ cup olive oil
- ⅓ cup cold water
- For the tart topping
- 500 g pumpkin, cut into 2cm thick wedges
- 2 tbsp rosemary leaves
- 1 ½ tbsp olive oil
- 1 leek, sliced
- 2 tbsp balsamic vinegar
- 4 figs, sliced
- 2 tbsp pumpkin seeds, toasted
- 1 tbsp balsamic reduction
Instructions
Preheat oven to 220℃.
For the pastry
Sift flours and salt into a bowl, combine with oil and water. Using a butter knife, work through the mixture until it forms crumbs, then press together using your hands. Add flour to a work surface and roll out into an oblong shape using a rolling pin or empty wine bottle.
For the topping
Add pumpkin, rosemary and half the oil to a baking tray and toss to coat. Roast for 30 minutes until tender, remove, then reduce oven to 200℃.
Heat remaining oil in a pan over a medium heat. Cook leek for 5 minutes until soft, then add vinegar and cook for a further 3 minutes until caramelised. Spoon mixture over pastry and top with pumpkin.
Bake for 20 minutes until golden, serve with figs and sunflower seeds, drizzle with balsamic reduction.
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