Roast pumpkin, leek & fig tart

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.

Print Recipe

Roast pumpkin, leek & fig tart

Serves: 4

Prep Time: 15 minutes – Cooking Time: 1 hour 20 minutes

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

1

Preheat oven to 220℃.

For the pastry

2

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

3

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℃.

4

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.

5

Bake for 20 minutes until golden, serve with figs and sunflower seeds, drizzle with balsamic reduction.

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ALSO SEE: Sweet potato tarte tatin

Sweet potato tarte tatin

Feature image: Aremedia