Chia, pumpkin 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 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.

 

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