Chia, pumpkin and feta tart

Pumpkin, chia and feta tart

Ingredients:

  • 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

Method:

  • 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 www.thechiaco.com.au

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