PUMPKIN & RICOTTA TART
Sep 23, 2020This is a version of my Beetroot and Silverbeet Tart With Spelt Crust but I wanted to share it to show how versatile this tart recipe is - you really can sub in any seasonal ingredients you wish just keeping the tart and the egg and milk mixture the same. I’ve baked mine in a cast iron pan here but you could definitely use any kind of pie dish. Serve with a side salad and you have yourself a delicious meat free meal which is even better for leftovers the next day ;)
Serves 4 (with side salad)
Ingredients
2 x cups pumpkin, cut into 2cm cubes
1 x red onion, cut into 1cm wedges
1 cup spelt flour
1 tablespoons thyme leaves (plus extra)
¼ cup extra virgin olive oil
¼ cup cold water
6 x eggs
1/3 cup milk (any kind) or kefir (I used kefir)
1/2 cup ricotta
Directions
Preheat the oven to 200⁰C. Place the pumpkin and onion on a roasting tray, drizzle with some extra virgin olive oil, and sprinkle with some salt and pepper and place in the oven for 20-25 minutes (or until just tender).
Meanwhile, combine the spelt flour and thyme with a pinch of salt and pepper and then whisk together oil and water before adding to the dry mixture. Combine well. Press into a 20cm cast iron pan or similar size pie dish and press to even out along the bottom and the edges.
Combine the eggs with the milk and a pinch of salt and pepper and whisk well. Scatter the pumpkin and onion on the crust and then pour over the egg mixture, shaking the pan and using a spoon to press down to evenly distribute. Top with ricotta and extra thyme. Bake at 180⁰C for 35-40 minutes or until set. Serve with side salad of choice.
