WORDS + PHOTOS HONEY ATKINSON STYLING KAREN LOCKE
The house fills with the most irresistible nutty, butter aroma when this tart is cooking. The final flavours of the sweet pumpkin, crunchy oat base and salty feta is is such a winner.
Recipe adapted from My Green Kitchen Stories
- 500g (about half a small butternut pumpkin)
- 1 onion or 3 spring onions or 1 leek (diced finely)
- 1 bulb of garlic
- 1 sprig of sage
- 2 tbsp olive oil + extra oil for pumpkin
- 150g quark or ricotta (traditional thick ricotta)
- 100g Feta cheese (cubed or crumbled)
- 5 eggs (small-medium eggs)
- 50g pepitas (whole)
- 20g Pecorino or parmesan (finely grated)
- salt and pepper to taste
- 65g gluten-free oat flour (or add rolled oats to food processor and mill into fine flour)
- 45g ground almond flour (or add almonds to food processor and mill to meal consistency)
- 2 tbsp corn starch
- ½ tsp sea salt
- 3 tbsp cold-pressed coconut oil or organic butter
- 3 tbsp ice-cold water
Preheat the oven to 180C. Cut pumpkin into thin slices (.5cm wide) halve garlic bulb and add to tray covered in some olive oil or coconut oil. Roast in oven for 25-35min (until golden brown in colour).
Combine the oat and almond flours, cornflour and sea salt in a bowl. Add the coconut oil and ice-cold water. With your hands, work the dry ingredients towards the centre until a dough forms. Gather the dough into a ball, wrap in clingfilm, then chill for about 30 minutes.
Press the dough evenly into a 20cm/8 inch tart case. Trim the dough flush with the edge of the case. Prick the bottom with a fork and blind bake for about 10 minutes. Reduce the oven to 170C.
Heat the olive oil in a large frying pan on a medium-high heat. Add the onion or spring onions and whole sage leaves and fry for about 3 minutes until golden. Remove from the heat, pour into bowl and allow to cool. Using the same fry pan add in pepitas and brown slightly or until they have a slight fragrance to them, stir constantly so they don’t burn (approx 45 secs in already hot pan). Set aside.
Crack the eggs into a mixing bowl, whisk for 30 seconds, then add ricotta, grated Pecorino and crumbled or diced feta cheese. Stir in the fried onion, garlic and sage mix, add pinch of salt and pepper. Stir well until everything is combined. Set aside.
Arrange slices of roasted pumpkin into base along with roasted garlic (squeezed out of skin with your hands or picked out with spoon). Spoon the filling into the crust onto of pumpkin and garlic. Bake for about 15 minutes, then add in the pepitas to the top of the filling. Cook for another 15 minutes or until the filling is firm and golden. Let it cool for a while before serving.