Chia, pumpkin and feta tart - The Nutrition Guy
post-template-default,single,single-post,postid-1128,single-format-standard,qode-listing-1.0.1,qode-social-login-1.0,qode-news-1.0.2,qode-quick-links-1.0,qode-restaurant-1.0,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,qode-theme-ver-14.1,qode-theme-bridge,disabled_footer_bottom,bridge,wpb-js-composer js-comp-ver-6.1,vc_responsive

Chia, pumpkin and feta tart

Pumpkin, chia and feta tart


  • 150g spelt flour
  • 90g butter, cubed
  • 30g chia seeds
  • 1 egg
  • 500g pumpkin cut into 1cm cubes
  • 100g feta cheese, crumbled
  • 8 shallots, quartered
  • Fresh sage


  • Preheat oven to 200° C.
  • Add flour, butter, chia seeds and a pinch of salt to a food processor and blend until crumbly.
  • Add egg and blitz until the mixture comes together in clumps.
  • Turn mixture onto a clean board and knead into a round ball. Cover with cling wrap and set aside in the refrigerator for 30 minutes.
  • Place pumpkin, shallots and sage on a baking tray and drizzle with extra virgin olive oil and bake in the oven for 20 minutes, or until the pumpkin becomes soft and golden brown
  • Remove dough from the fridge and flatten with a rolling pin. Place the dough over a loose-bottomed tart tin and trim the edges.
  • Blind bake pastry for 15 minutes
  • Add feta to pumpkin and shallot mixture and spoon into tart base.
  • Bake in the oven for 20 minutes, or until golden and cooked through.


Serves 8-10


This recipe first appeared on

No Comments

Post A Comment