Pumpkin and zucchini tart

Ingredients for 1 servings:

• 100 g wholemeal spelt flour
• 180 g spelt flour type 630
• 1 tsp salt
• 8 tbsp almond oil or similar
• 6 tbsp water, lukewarm
• Flour for the work surface
• Fat for the mold
• 250 g pumpkin flesh (Hokkaido), freshly cut
• 200 g zucchini, diced
• 100 g leek, finely chopped
• 80 g cashew nuts
• 150 ml water
• 2 tbsp rice flour
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp cayenne pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 30 minutes

meat-free, wholesome

For the base, first place the dry ingredients in a bowl and mix well. Then add the oil and water and knead everything into a dough. Form a ball and refrigerate for about 30 minutes. Roll out the dough into a circle on a floured work surface, place it in a well-greased quiche dish, and pull up the edges. Pre-bake in a hot oven at 190°C (convection oven) for 10 minutes. For the filling, sauté the pumpkin flesh and leek in a little salted water for about 5 minutes, then add the zucchini and cook for another 3-5 minutes. Drain everything in a sieve and let it drain. Place the cashew nuts in a blender, add the water and spices, and puree everything finely. Place the vegetables in a bowl and add the cashew sauce. Mix everything well and season to taste. Pour the mixture onto the pre-baked dough and smooth it out. Bake for another 10 – 20 minutes at 180 °C fan oven.