Find more wellbeing in your life with Steph and Laura’s Roasted Pumpkin and Zucchini Tart.
300g cubed butternut or jap pumpkin
1-2 medium zucchini, cut into 2cm chunks
1 Tbsp Cockatoo Grove Extra Virgin olive oil
Murray River Salt, to taste
1/3 cup Ceres Organic Almond Meal
3/4 cup quinoa flour
2 Tbsp Ceres Organic Coconut Flour
60g (3 tbsp) Ceres Organic Coconut Oil
150g Mayvers almond butter
3 Tbsp water
2 x 150g tub Bio Cheese Cream Cheese
200g Bio Cheese Feta, reserving 50g for garnish
50ml VitaSoy Soy Milk
1 large handful of assorted herbs, I used chives, parsley and thyme, reserve some for garnish
Multix Greener Baking paper
Preheat oven to 200°C.
Place pumpkin and zucchini in a bowl, drizzle with oil and toss to combine. Spread over a Multix Greener Baking Paper-lined oven tray, sprinkle with salt and bake for 20-25 minutes or until tender. Remove and set to one side.
For the pastry, place the flours, coconut oil, almond butter and an egg in the bowl of a food processor and pulse to combine. Add a little water if required to bring the pastry into a soft ball. Tip into a 36cmx17cm rectangular fluted tart tin OR similar sized brownie tin, pressing into the base and up the sides to 3-4mm thick. If you have time, leave to rest for 30 minutes in the fridge.
Lay over a sheet of baking paper and fill with baking beans or rice and bake for 20-25 minutes or until golden. Remove baking beans and paper and return to the oven for 3-5 minutes.
For the filling, place the cheeses, milk and eggs in the bowl of a food processor and process until smooth. Add the herbs and pulse once or twice to combine. Pour into the baked pastry case. Turn the oven down to 160°C and place in the oven to bake for 30-35 minutes or until just set.
Remove from the oven, arrange pumpkin and zucchini over the tart, sprinkle over the reserved feta and herbs for garnish.