- 1 egg, lightly beaten
- 1kg ricotta
- 2-3 cloves garlic, diced
- rind of 1 lemon
- juice of ½-1 lemon
- 1 large handful fresh basil, finely chopped
- 1 capsicum
- 2 medium zucchinis
- ¼ cup olive oil
- 200g pumpkin cut into 0.5cm thick slices
- ½ cup Store bought sundried tomatoes
- ½ cup sunflower seeds
- 1 ¼ cup rice flour
- 1 tsp dukkah or mixed spices
- 60mL coconut oil, chilled until very cold
- 2 tbsp olive oil
- 2 tbsp iced water (may need more)
- Salt & Pepper
- To prepare the tart mix. Using a food processor grind sunflower seeds into a fine powder. Add remaining ingredients, except water and process until it forms crumbly dough. Add water until dough sticks together.
- Press mixture into a 23cm tart tin with removable base. Pierce the pastry so the air can escape. Place in preheated oven and bake for 15 to 25 minutes, until golden and crisp.
- To prepare roast capsicum. Place whole capsicums in oven and cook on 180 degrees Celsius for 45minutes – 1 hour or until skin starts to brown and blister. Remove and allow to cool for 10 minutes then place in a plastic bag and tie a knot in it. Leave for a further 5 minutes and then remove from bag. This will make the skin easier to peel off. Peel skin and remove stem and seeds. Pat dry with baking paper then cut into strips.
- To prepare the zucchini: cut into 0.5cm strips. Add 1 tbsp olive oil to a large saucepan over medium heat. Add the zucchini strips and season with salt. Cook for 1-2 minutes each side or until golden brown. Set aside.
- To prepare pumpkin, place pieces of pumpkin on a tray. Drizzle with one tbsp olive oil and season with salt. Place in 180 degree oven and bake for 15-20 minutes or until golden and tender. Remove and set aside.
- Meanwhile make the ricotta filling by combining the ricotta, egg, garlic, lemon rind, lemon juice, basil in a bowl. Season well with salt and pepper.
- Bake. Pour into tart shell and bake for approximately 30 minutes or until filling sets (touch or wiggle to double check). If the top starts getting too brown you may need to cover it with foil for the remainder of cooking time.
- Presentation. Arrange roasted vegetables and sundried tomatoes as you wish on your tart. Serve warm or cold.
This gluten-free tart is filled with loads of veg and a delicious DIY crispy base using plenty of seeds.
I’m not a huge fan of the ‘gluten-free’ fad, as I believe it’s only suitable for people with a medically diagnosed gut condition, not a judgement-free excuse to lose weight. However, I have absolutely no issue with experimenting with new flavours, textures and different whole grains, such as those that do not contain gluten.
The ricotta contains hunger-busting protein, not to mention the seeds and dukkah which boasts skin-loving healthy fats. It’s fantastic for all those vegetables lurking in the crisper and easy to whip up on a Sunday in time for the looming lunch boxes ahead.Why not give it a go!
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