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Honey and rosemary vegie free-form tart
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Irresistible roasted veggie tart with chickpeas, sweet honey, and tangy feta - a must-have for weekly family dinners.
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
  • 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
Instructions:
  • 1. Preheat the oven to 200°C. 2. Toss pumpkin, onion, chickpeas, and rosemary in a roasting pan. 3. Mix oil, honey, and vinegar in a bowl, then drizzle over the pumpkin mixture. 4. Season with salt and pepper. 5. Roast for 35 minutes until vegetables are tender and slightly 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, cover with plastic wrap, and refrigerate for 30 minutes.
  • Roll out the dough between two sheets of baking paper into a 28cm disc. Transfer it to a greased baking tray. Spread the pumpkin mixture over the pastry leaving a 4cm border. Sprinkle with garlic and crumbled feta, then season. Fold the pastry edge over the filling, pleating as you go.
  • Bake for 25 minutes, or until the pastry turns a beautiful golden brown color. Then, gently transfer the tart to a serving plate and slice into wedges.

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