Zucchini, Pumpkin & Goat’s Cheese Tart

The perfect show-stopping tart to take to a picnic or enjoy for an outside lunch. Simple, fresh, delicious and healthy. With a gluten-free and low carb base.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First prepare the vegetables. Preheat the oven to 200ºC.

Step 2

Place the pumpkin and shallots on a large baking tray and coat with half a tablespoon of olive oil. Sprinkle it with salt and pepper. Place in the oven for ten minutes.

Step 3

Meanwhile, coat the zucchini in the remaining half tablespoon of olive oil. After the pumpkin has been in the oven for ten minutes, add the zucchini to the tray and return to the oven for a further 20 minutes.

Step 4

When the vegetables are cool enough to touch, take the zucchini and very gently press it between your fingers over a paper towel or bowl. You should see watery liquid come out. Continue to press gently until the liquid stops running, while still maintaining the integrity of the zucchini. Set aside.

Step 5

Reduce the oven heat to 180ºC while you prepare the base.

Step 6

Prepare the base by combining coconut flour, almond meal, salt and oregano in a bowl. Whisk until no lumps remain. Add in the butter and beaten egg and combine with your hands until a dough forms.

Step 7

Grease a 20-23 cm removable bottom tart tin with butter, then press the dough into the tart tin, making an even crust.

Step 8

Place a sheet of baking paper over the top and pour in pastry weights or uncooked rice or legumes to weigh it down. Place a sheet of foil over the whole thing to prevent burning.

Step 9

Blind bake (with the pastry weights) for 12 minutes, then take it out and carefully remove the weighted baking paper and foil. Place back in the oven for 3 minutes until mostly baked. Remove from the oven.

Step 10

In a bowl, combine the eggs, cream, nutmeg, salt and pepper. Set aside.

Step 11

Fill the tart base with the roasted vegetables. Sprinkle over goat cheese and thyme leaves. Carefully pour in the cream mixture and bake in the oven for 20 minutes until the filling is set. If the top is browning too quickly before the filling is set, simply place a sheet of foil over the top.

Step 12

Remove from the oven and leave to cool for 15 minutes then remove from the tart case carefully and leave to cool on a wire rack.

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