John Myers
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Pumpkin and Zucchini Tart
The perfect pumpkin and zucchini tart recipe with a picture and simple step-by-step instructions.
For the ground
- 100 g Wholegrain spelled flour
- 180 g Spelled flour type 630
- 1 tsp Sea salt fine
- 8 tbsp Almond oil or similar
- 6 tbsp Water
For the filling
- 250 g Diced pumpkin meat
- 200 g Diced zucchini
- 100 g Finely chopped leek
- 80 g Ceshew nuts
- 150 ml Water
- 2 Eßl Rice flour
- 2 tbsp Olive oil or similar
- 1 tsp Sea salt fine
- 0,5 tsp Turmeric
- Cayenne pepper to taste
The floor
- Put all ingredients in a bowl, mix well, add the dry ones, then oil and water and knead into a dough. Shape into a ball and refrigerate for about 30 minutes. Roll out into a circle on a floured work surface and place in a well-greased quiche dish and pull up the edge. Pre-bake for 10 minutes at 190 degrees
The filling
- Steam the pumpkin flesh with the leek in a little salted water for about 5 minutes, then add the zucchini and cook for another 3-5 minutes, then drain everything in a sieve and drain.
- Put the ceshew nuts in a mixer, add the water, add the spices and puree them finely.
- Put the vegetables in a bowl, add the ceshew sauce, mix everything well and season to taste. Put the mixture on the pre-baked dough, smooth it out and finish baking at 180 degrees
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