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 it 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.


Recipe created for The Chia Co.


Joel is an experienced recipe developer. If you’d like to engage Joel to feature your product in a delicious recipe, please get in touch via the contact page.

No Comments

Post A Comment