Saturday, 11 August 2012

RECIPE: Spinach, Pumpkin, Pine nut Tart

YUM!!!! Who thought you could still love a good tart while eating wheat and dairy free??? Well, yes you can and here it is. Spinach, Pumpkin and pine nut salad is my all time favourite salad and I have been feeling like it a little bit lately so I thought why not change things up a little and make it into a yummy tart. So my handsome husband and I got into the kitchen this afternoon and had a master chef challenge. It was actually really fun, which is a surprise as we both love being the boss so I thought it would be a disaster working in the same space... But I loved it! He's is a great chef and loves getting in the kitchen on the weekend creating yummy healthy recipes... I love learning from him. So what did he create? He came up with an Abalone Miso, Laksa type thing which we had for dinner and was absolutely delish that we will share with you another time. But for now, you have to try my tart! I think its the winner (Don't tell my husband, haha!). It is not only super filling but it is full of goodness! We have some good protein, calcium, fats, Omega's, greens, and more so... ENJOY!

Base:
350g Almond Meal
1/4 cup of olive oil
2 Tblsp Chia Seeds (Click here to purchase them from us)
2 Tblsp Golden Linseeds/Flaxseeds (Ground)
2 eggs
Pinch Salt


Filling:
300 grams Butter nut pumpkin
400g Spinach
1 onion
1 Tbls Parsley
3 Tbls Basil
1/2 cup Pine nuts
pinch salt and peper
400 gram Ricotta (Or dairy free option: 400 g Cannelloni Beans mixed in the vita mix with a clove of roast garlic and a pinch of salt = DELISH!)

What to do:
  1. Pre-heat oven 180 degrees.
  2. Chop pumpkin into 1 cm cubes and place on baking trays and into the oven. Roast until golden brown (about 15-30mins) 
  3. Place all base ingredients into a large mixing bowl and stick your hands in there and start mixing. Knead with your hands until all ingredients are sticking together really well and then form a ball. 
  4. Grease your tart dish really well with coconut oil or line it with a sheet of baking paper. Put your ball of dough in the middle of the dish and push it down making it even on the bottom and sides. 
  5. Now, Grab a deep pot and put a little bit of coconut oil and the diced onion. Cook for 5 mins or until onion is soft. 
  6. Add all the Spinach to the pot and keep stirring until it is slightly wilted then transfer it into a large mixing bowl.
  7. Then, into the large mixing bowl add the baked pumpkin cubes, parsley, basil, pine nuts, salt, pepper, and ricotta or Cannelloni bean mix. Stir to combine everything.
  8. Transfer mixture into your tart dish on top of the base and smooth out evenly. 
  9. Place in the oven and bake for about 60 mins. (Check it at 40 minutes as it might be ready, you want the top to be golden brown, I just like leaving it until 60 mins so the base is super crispy. Its up to you).
  10. ENJOY!
Cass xox




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