What's beautiful about this recipe is that we can change the pumpkin goat cheese tart to a beetroot kale tart or any topping we desire. Think pesto, tomato and rocket, there are endless options. Stick with the pastry recipe but change up the toppings according to seasons.
- 1/4 cup/50 g coconut oil
- 1/3 cup/80 ml water
- 1 1/2 cup/210 g wholemeal spelt flour
- 1/2 tsp salt
- 300 g pumpkin, cut into pieces
- 2 Tbsp olive oil
- 1 Tbsp pomegranate molasses, optional
- 2 garlic cloves
- 1/2 tsp salt and pepper
- handful kale
- 100 g goat cheese
- handful sage
- handful sliced almonds
For the Pumpkin Goat Cheese Spelt Tart first preheat your oven to 200°C . Place the pumpkin pieces, oil, thyme, garlic, pomegranate molasses, salt and pepper in a deep-sided baking dish and toss to combine.
Cover with aluminium foil and cook for 30 minutes or until tender. Remove from oven and set aside to cool slightly.
Squeeze the garlic cloves out of their skins into a small bowl and mash with a fork. Add to the pumpkin pieces and mash into puree.
To make the wholemeal hot water pastry, place the oil and water in a medium saucepan over high heat and bring to the boil. Remove from heat, add the flour, salt and stir well to combine.
Turn out the dough on a clean work surface and knead until smooth. Roll out between 2 sheets of non-stick baking paper to a 32cm x 24cm rectangle and place on a large oven tray.
Place the pumpkin mixture in the centre of the pastry and cover leaving a 2 cm border. Top with the goat’s cheese and fold over the edges of the pastry to enclose. Top with kale, almonds and sage.
Cook in the oven for 25 minutes or until crisp and golden. Serve the Pumpkin Goat Cheese Spelt Tart with fresh greens. Find more ideas here.
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