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:
- Pre-heat oven 180 degrees.
- Chop pumpkin into 1 cm cubes and place on baking trays and into the oven. Roast until golden brown (about 15-30mins)
- 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.
- 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.
- 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.
- Add all the Spinach to the pot and keep stirring until it is slightly wilted then transfer it into a large mixing bowl.
- 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.
- Transfer mixture into your tart dish on top of the base and smooth out evenly.
- 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).
- ENJOY!
Cass xox