Lifestyle
Roast pumpkin, leek and fig tart
Say hello to a slice of festive comfort with this pumpkin tart recipe.
Crisp pastry meets tender roasted pumpkin and caramelised leeks, topped with sweet fresh figs and a hint of rosemary and balsamic glaze for an unexpected twist. Perfect for brunch, lunch or a cosy supper at home.
Roast pumpkin, leek & fig tart
Serves: 4
Ingredients
For the pastry
- 1 ½ cups chickpea flour
- ½ cup wholewheat flour
- 1 tsp salt
- ¼ cup olive oil
- ⅓ cup cold water
For the tart topping
- 500 g pumpkin, cut into 2cm thick wedges
- 2 tbsp rosemary leaves
- 1 ½ tbsp olive oil
- 1 leek, sliced
- 2 tbsp balsamic vinegar
- 4 figs, sliced
- 2 tbsp pumpkin seeds, toasted
- 1 tbsp balsamic reduction
Instructions
1. Preheat oven to 220℃.
For the pastry
2. Sift flours and salt into a bowl, combine with oil and water. Using a butter knife, work through the mixture until it forms crumbs, then press together using your hands. Add flour to a work surface and roll out into an oblong shape using a rolling pin or empty wine bottle.
For the topping
3. Add pumpkin, rosemary and half the oil to a baking tray and toss to coat. Roast for 30 minutes until tender, remove, then reduce oven to 200℃.
4. Heat remaining oil in a pan over a medium heat. Cook leek for 5 minutes until soft, then add vinegar and cook for a further 3 minutes until caramelised. Spoon mixture over pastry and top with pumpkin.
Notes
FOOD TEAM TIP: If your dough is too sticky, add a teaspoon of flour at a time to absorb more water.
This post appeared first on Food & Home Magazine.
