Organic Pumpkin, Potato & Zucchini Tart


 Organic Pumpkin, Potato & Zucchini Tart

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Organic Pumpkin, Potato & Zucchini Tart
Did you know that the moment you see delicious looking food, it actually triggers a chemical response in your brain to start digesting even before you've started eating? Good digestion means a happy tummy, so why not spend that extra few minutes making something not just taste good but look good too. There is definitely truth to the saying "our eyes eat first", and with this easy and delicious Organic Pumpkin, Potato & Zucchini Tart you'll be doing just that.
Organic Pumpkin, Potato & Zucchini Tart
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Prep Time 10 minutes
Cook Time 25 minutes
Servings
serves
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
serves
Ingredients
Organic Pumpkin, Potato & Zucchini Tart
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
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Instructions
  1. Firstly cut up all your veggies, you will need to cut them into fairly thin slices in order to achieve the beautiful rosette you see in the picture. I used a food processor to do all the work in this case but you can also do this by hand.
  2. If you're cutting by hand, finely slice the zucchini into thin disks about 2-3mm. Skin the ½ butternut pumpkin, cut it into 3 equal lengths and then similarly slice them into thin pieces approx. 2-3mm thick. Lastly cut each potato in half and then slice in a similar fashion. The idea here is that you get the veggies nice and thin so you can place around a pie dish with ease.
  3. It's important to keep all three veggies in separate bowls, evenly disperse the salt and pepper to each bowl and give them all a good toss.
  4. Preheat your oven to 180°C.
  5. Line a 25cm wide pie tin with the sheet of puff pastry.
  6. Start placing the veggies in a ring around the pie dish, starting from the outside in.
  7. Keep alternating veggies until you get all the way to the centre. Then set aside while we prepare the infused oil.
  8. In a small saucepan, add the cumin and fennel seeds, toast them on a medium heat for 2-3 minutes until they start turning slightly brown. Then add in the oil. Turn the heat to low and stir for about 30 seconds to a minute so the oil can infuse.
  9. Pour this over the veggie tart.
  10. Lastly beat the egg and brush over everything. Keep brushing until all the egg has been used.
  11. Bake for approx. 25-30 minutes and then its ready to enjoy!
Recipe Notes

Check out more delicious recipes on my blog The Blunt Knife, the place where healthy recipes meet the flavours of South Asian cuisine. Check us out on Instagram @the_bluntknife.


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