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Roast Pumpkin Tart with Caramelized Onion & Kale

This roast pumpkin tart hits the sweet spot when it comes to a fuss free veggie dinner. Packed full of veggies combined with the sweetness from the caramelized onion, this pumpkin tart is great on its own or with a nice rocket salad.

This roast pumpkin tart is also super versatile, swap the pumpkin for sweet potato, swap the tomatoes with semi dried tomatoes, add goats fetta for some beautiful creamy pockets. The options are endless! What is even more perfect, is that this meal is great in either summer or winter, and is a cheeky way to add in some veggies.

As always, this is 100% gluten free (using gluten free pastry) and is one of my favourite ways to use up veggies that are hiding in my fridge, it also looks beautiful!

Roasted Pumpkin Tart

Eggs are a staple in my meals, I eat them because I love their versatility (scrambled, quiches, omelettes, cupcakes, loafs etc). Not only that, eggs are high in protein, vitamins and minerals, omega-3 fatty acids and antioxidants. I always choose free range, this is a non negotiable.

You don’t necessarily need to consume meat in order to help your iron levels! Per calorie, studies suggest that kale has more iron than beef, so for those meat free meals, using ingredients like kale is a great way to help boost your iron levels (which in most cases is essential for good health, especially for women).

Roast Pumpkin Tart with Caramelized Onion & Kale

Ingredients

  • 1 brown onion, roughly chopped
  • ½ butternut pumpkin, roughly sliced lengthways
  • 6 garlic cloves whole
  • 1 tablespoon olive oil

Filling

  • 3-4 free range eggs
  • 150ml -200ml almond milk
  • ¼ bunch of kale, finely sliced
  • 1/4 bunch of parsley, roughly chopped
  • ¼ cup parmesan grated (can omit)
  • 6 -10 cherry tomatoes sliced (or 1 large)
  • Salt + pepper
  • Sprigs of Thyme
  • Defrosted Frozen Puff pastry (gluten free pastry if GF)

Instructions 

  1. Pre-heat your oven to 220 degrees fan forced.
  2. In a baking dish, splash in some olive oil, the pumpkin, onion & garlic then season with salt and pepper.
  3. Bake for 15 minutes or until the veggies are just gently cooked and soft.
  4. Remove from oven once cooked, remove pumpkin.
  5. With a fork, press down onto the roasted garlic and mush in with the onion, Put back in oven until onion just starts to brown .
  6. Take out of oven and set aside to cool.

While onion is browning, In a quiche or tart tin, either grease or line with baking paper.

  1. Roll the pastry over the tin and press down into the nooks and crannies.
  2. To blind bake the pastry, you want to cover the pastry with baking paper and use baking beans or rice to weigh it down.
  3. Bake for 10-15 minutes, then remove the rice or beans and baking paper.
  4. Then pop back in the oven for 7-10 minutes.

While the pastry is blind baking

  1. Whisk the eggs, almond milk, parsley, parmesan, kale, salt and pepper together in a large bowl.
  2. Transfer the onion and garlic to the bowl and whisk again.
  3. Remove pastry from oven and pour egg mixture into the partially cooked pastry dish.
  4. Place the pumpkin and sliced tomato on top with a few sprigs of thyme.
  5. Bake in the oven for 20-25 minutes or until nice and golden on top and cooked all the way through.

 

Serve with simple salad and enjoy!

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