The Epitome of Clean Eating AND Culinary Genius
Every now and again, a recipe comes along that rocks our world! This is one of them. Featuring our ‘ingredient of the month’ pumpkin, combined with its soul mates, mushrooms, eshallots, feta and fresh sage this amazingly delicious pumpkin tart is the epitome of clean eating AND culinary genius! (Are you feeling the love here?!).
This is a the kind of dish that will make its way onto your favorites list immediately and whilst it takes its place appropriately among our Halloween season dishes – this tart can really be enjoyed year round. And now that you have that amazing crust recipe – you can use it as the base for your other favourite tart recipes too.
Pumpkin, Mushroom & Eshallot Tart
For the crust
- 3/4 cup almond meal
- 1 cup chickpea flour
- 1/2 tsp sea salt
- 3 tbs macadamia or coconut oil, melted
- 1/4 cup water
- 260g swiss brown mushrooms
- 3 cups cubed pumpkin
- 1 handful fresh sage leaves, chopped
- 3 eggs
- 2 tbs feta or cashew cheese
- 3 medium sized eshallots
- sea salt
- black pepper
- macadamia or coconut oil
- Pre-heat the oven to 200C.
- Place the pumpkin in a baking tray and drizzle with oil, season with salt and pepper and cook for 30 minutes until tender.
- Meanwhile, begin on the crust. Mix all the crust ingredients together in a bowl. Kneed the dough then transfer it to a well greased 8 inch loose bottomed tart case. Place it in the oven and cook for 15 minutes.
- Start on the filling by cutting the mushrooms into thick slices and peeling then cutting any eshallots bulbs that are on the big side into bite sized pieces. Heat a good swig of oil in a frying pan, crush in the garlic and add the eshallots, sage leaves, mushrooms and a good pinch each of both salt and pepper. Cook on a medium to high heat for 6-7 minutes, stirring every so often.
- Take the tart case and the pumpkin out of the oven, transfer the pumpkin to the pan with the mushrooms.
- Beat the eggs in a bowl with a pinch of salt and pepper, then add half the pumpkin/mushroom mixture. Pour it into the tart then top with leftover mix and the cheese. Turn the oven down to 180C and cook in the oven for 40-45 minutes until the egg is set.
Source: Food Matters TV