This delicious vegetarian tart is the perfect way to level up your veggie game while eliminating the need for any fiddly pastry work.
Free-form tarts really are the unsung heroes of the pastry world, and for this one you simply roast pumpkin wedges with miso, olive oil and chilli, pop them on top of a feta and spinach dip, and wrap it all up in a sheet of pastry with the edges folded.
Ingredients 13
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Preheat oven to 190°C.
In a small bowl combine , 2 tbsp and and season with salt and pepper. Toss the in the miso mixture and lay the wedges on a lined baking sheet. Bake for 30-35 minutes, turning once during that time, until tender and browned. Remove from oven and set aside
Heat remaining 1 tbsp in a frypan over medium heat and add the . Sauté until fragrant, then add the and cook until wilted. Transfer spinach to a food processor. Add 100g feta, and and blend until mixture in combined and thick.
Unroll the onto a piece of baking paper and leaving a 3 cm border free all the way around top the pastry with the spinach and feta mixture. Add the miso roasted on top and crumble over the remaining .
Fold the edges of the up and over the filling and brush the border of the pastry with the beaten . Transfer to a baking tray and bake for 25-30 minutes until the pastry is golden and it is cooked through to the base.
To serve, top with fresh and black sesame seeds.
