Name: Honey and rosemary vegie free-form tart
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 1
Ingredients: 500g Kent pumpkin, peeled, seeded, cut into 3cm pieces; 1 red onion, cut into wedges; 400g can chickpeas, rinsed, drained; 20.00 ml rosemary leaves; 18.20 gm olive oil; 28.60 gm honey; 20.00 ml white wine vinegar; 2 garlic cloves, thinly sliced; 100g Australian Style Fetta; 150g self-raising flour; 80g self-raising flour; 60ml olive oil; 80ml water

Honey and rosemary vegie free-form tart

0 Likes

Prep Time:
15 minutes

Cook Time:
60 minutes

Total Time:
75 minutes

Weekly family favorite: Easy roasted veg, chickpea, honey, and feta tart.

Ingredients:

500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
1 red onion, cut into wedges
20.00 ml rosemary leaves
28.60 gm honey
20.00 ml white wine vinegar
100g Australian Style Fetta
150g self-raising flour
80g self-raising flour
60ml olive oil
80ml water

Instructions:

Preheat oven to 200°C. Toss pumpkin, onion, chickpeas, and rosemary in a roasting pan. Mix oil, honey, and vinegar in a bowl, then drizzle over the vegetables. Season with salt and pepper. Roast for 35 minutes until vegetables are tender and golden.
For the wholemeal pastry, blend the flour, oil, and water in a food processor until a dough forms. Transfer the dough to a floured surface, knead until smooth, then cover with plastic wrap and refrigerate for 30 minutes.
Flatten the dough into a 28cm disc between two sheets of baking paper. Transfer it to a greased baking tray. Spread the pumpkin mixture over the dough, leaving a 4cm border. Sprinkle with garlic and fetta, then season. Fold and pleat the pastry edge.
Bake for 25 minutes or until the pastry turns a beautiful golden brown. Place the tart on a serving plate and slice into wedges.

We use cookies

Similar Recipes

Honey and rosemary chicken with parmesan beans

Honey and Rosemary Sweet Potatoes

Honey, orange and rosemary drumsticks

Red grape pizza with honey, rosemary and pecorino