|Prep Time||45 minutes|
|Total Time||1 hour and 30 minutes|
90g butter, cubed
30g chia seeds
500g pumpkin, cut into 1cm cubes
100g feta cheese, crumbled
8 shallots, quartered
4 fresh sage leaves, roughly chopped
Preheat oven to 200°C.
Add flour, butter, chia seeds and a pinch of salt to food processor and blend until crumbly.
Then add egg and blitz until the mixture comes together in clumps.
Turn mixture onto clean board and knead into a round ball. Cover with cling film and leave in refrigerator for 30 minutes.
Place pumpkin, shallots and sage on a baking tray and drizzle with extra virgin olive oil. Bake in oven for 20 minutes, or until pumpkin becomes soft and golden brown.
Remove dough from fridge and roll out on a lightly floured surface to 3mm thickness. Use it to line a 23cm/9inch loose-bottomed tart tin and trim the edges.
Blind bake pastry for 15 minutes.
Add feta to pumpkin and shallot mixture and spoon into tart base.
Bake in oven for 20 minutes, or until golden and cooked through.
Recipe by Joel Feren @the_nutritionguy.