Carrot Cake Muffins
Chicken & Tarragon Pie
Crunchy Topped Blueberry Muffins
Hazelnut & Pomegranate Cake
Homemade Seed Bread & Tomato Soup
Neiman Marcus Choc Chip Cookies
Pita Breads with Dukkah
Pumpkin & Macaroni Cheese
Roasted Vegetable Rustic Tart
Seed & Oat Biscuits
Sticky Banana Puddings
You can make this tart using any combination of roasted vegetables. Use whatever you have at hand. This is the best pastry.
Prep: 30 mins (+ 1 hour chilling pastry) Cooking: 1 hour 20 mins
125g soft cream cheese
125g butter, at room temperature
150g Healthy Baker plain flour
½ tsp sea salt
800g pumpkin, cut into cubes
1 medium leek, cut into chunks
1 bunch baby carrots, trimmed, halved if large
1 red capsicum, seeded, chopped
250g cherry tomatoes
2 medium zucchini, cut into chunks
2 tbsp olive oil
2 garlic cloves, crushed
1 egg yolk mixed with 2 tsp water
80g crumbled feta
20g grated parmesan
Place flour, cream cheese and butter into mixing bowl. Mix 10sec/speed 6, or until mixture comes together. Remove the pastry from the mixing bowl and briefly knead. Wrap in plastic wrap and place in fridge for 1 hour.
Preheat the oven to 210°C/190°C fan-forced. Line a baking tray with baking paper. Toss vegetables, oil and garlic together in a large bowl. Season with sea salt and black pepper. Place on baking tray. Bake in oven for 40-45 minutes or until cooked and golden. Cool slightly.
Line another baking tray with baking paper. On a lightly floured work surface, roll out the pastry into a 35cm circle and place on prepared tray. Pile the roasted vegetables into the centre of the pastry leaving a 5cm border. Fold the pastry border over the filling, pleating the edge and leaving the centre open.
Combine egg yolk with 2 teaspoons of water and brush over the pastry. Sprinkle filling with feta and parmesan. Bake in oven for 30-35 minutes or until pastry is cooked and golden.