GATHER
  • ABOUT
  • RECIPES
  • CONTACT
Gather
  • ABOUT
  • RECIPES
  • CONTACT

PUMPKIN TART WITH BROCCOLI, FETA & CRISPY SAGE

  • December 4, 2020
The perfect low carb pumpkin tart
The perfect low carb pumpkin tart
Total
1
Shares
0
0
1

This is just about the perfect low carb pumpkin tart recipe. The sweetness of roasted pumpkin and the tanginess of feta is a dream combo, a touch of crispy sage just finishes things off beautifully. If that weren’t enough, it’s really good for you too!  By swapping shortcrust pastry for a remarkable broccoli tart case, you can keep the carbs much lower yet still get all the pleasure a good tart brings – sounds a bit dodgy that…

Full credit for this low carb pumpkin tart goes to the amazing Donna Hay, an absolute institution in Australia but ever growing in popularity here in the UK.  Great news for us Brits, as her recipes are just excellent! They’re always full of delicious ingredients, but usually with a really healthy twist.  This recipe came from her book ‘Weeklight’, which is a great addition to any cookbook collection. I swapped out the goats cheese in the original recipe and replaced it with feta, but either would taste amazing. 

The broccoli dough is a winner too because it can be adapted in lots of different ways – You can press it carefully into a tart case, roll it into pizzas (or try my cauliflower one here), or even roll it out flat on a baking tray to make slices of broccoli bread! The possibilities are endless.

Serves 6

Ingredients

Broccoli dough
600g broccoli florets, chopped
3/4 cup/90g ground almonds
1/2 cup/25g parmesan, finely grated
3 eggs


Tart filling
750g pumpkin/butternut squash, peeled & chopped into 1” cubes
2 tbsps extra-virgin olive oil
6 eggs
1 cup/240g fresh ricotta
A handful of sage leaves
200g (5 1/4 oz) feta

Method

Blitz broccoli in a processor, then add to mixing bowl. Add remaining case ingredients and mix thoroughly until a dough is formed. Season well. 

Preheat oven to 200°C or 400°F.

Line a 25cm tart tin with non-stick paper. Spoon most of the dough into the tin and press evenly over the base and sides, adding more until it’s evenly covered (1).  On a baking tray, toss the pumpkin in 1 tbsp oil and season. Bake the pumpkin & tart case for 20 minutes or until golden.

Whisk eggs & ricotta together and season.  Toss the sage in remaining oil.  One cooked, add the pumpkin to the tart shell and pour over the egg mixture. Break over chunks of feta and top with sage leaves, then bake for 25-30 minutes or until golden and set. Allow to cool a little, then carefully lift out the tart and slice into 6. Serve with some vibrant greens. 

Useful tips

(1) Use any leftover dough for smaller, individual tarts or even a little pizza.

Total
1
Shares
Share 0
Tweet 0
Pin it 1
MORE DELICIOUS RECIPES...
Chicken Tray Bake - Low Carb Chicken Recipes
View

THE ULTIMATE CHICKEN TRAY BAKE – LOW CARB CHICKEN RECIPES

  • March 2, 2021
Grilled salmon with pea puree and fennel.
View

GRILLED SALMON WITH CARAMELISED FENNEL & PEAS (LOW CARB)

  • November 12, 2020
Vegan Thai Green Curry recipe - so easy and quick!
View

VEGAN THAI GREEN CURRY – PACKED WITH PROTEIN

  • October 30, 2020
The easiest vegan Thai red curry recipe ever!
View

VEGAN THAI RED CURRY – EASY MIDWEEK MEAL

  • October 23, 2020
Low carb coconut chicken curry
View

THAI CHICKEN CURRY RECIPE – AS EASY AS IT GETS

  • October 15, 2020
Roasted squash & spicy lamb koftas
View

ROASTED BUTTERNUT SQUASH, LAMB KOFTA & CHERMOULA

  • October 8, 2020
View

SALT AND PEPPER SQUID WITH CUCUMBER SALAD

  • September 24, 2020
View

CLASSIC CAESAR SALAD (WITH A DELICIOUS TWIST)

  • September 11, 2020

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




INGREDIENTS. IDEAS. PEOPLE.
Broccoli, pumpkin & feta tart with crispy sage...yup that tart case is literally made of broccoli! I love a good tart (!) but all that butter & flour is slightly guilt inducing, so I’m delighted with this healthy, low-carb alternative. Still tastes absolutely delicious and holds up really well too.
Today is absolutely soup sipping weather. This one I made a few months back is just about the most vibrant and delicious soup EVER! Frozen peas are the most useful standby to have, and when whizzed up with fresh basil and some courgettes they make for a beautiful soup. Finish with some salty, tangy and totally delicious @odysea_ltd feta and you’re winning 👌
Just posted a really beautiful new recipe on the blog, this one’s a real treat! The juiciest charred salmon served alongside golden, caramelised fennel and a seriously moreish pea & tarragon purée. Super simple to cook but majorly delicious to eat. I was hoping to create another new recipe today but alas, a migraine struck at the worst possible time, doh!  Will save my plans for next week though and be back stronger than ever. Hope everyone’s had a great week
Massively craving these Caesar Salad crispbreads today! The Caesar is one of Mexico’s finest exports and one of my favourite recipes on the blog, supremely creamy Caesar dressing loaded up on the finest sourdough crispbreads known to man from @petersyard Finished  off with crispy kale and perfectly cooked quails eggs, what a treat.Link’s in my bio so come take a look
If anyone’s looking for a special night in now that lockdown is back in our lives, be sure to check out @grazy_foryou based near Stroud. They do absolutely delicious grazing boxes that are every bit as wonderful as a meal out.  They can be delivered right to your door, so couldn’t be more convenient. Hope everyone’s staying safe out there and having a good week 👍
Super Fast Thai Green Curry - This may just be the fastest, greenest Thai curry ever! I knew it would be quick, but out of interest I set a timer and the curry was cooked and in a bowl ready to eat in 12 minutes flat! Perfect for those days when you’ve got back from work or have been chasing toddlers around the house non-stop, and have barely enough energy to switch on the hob!

Input your search keywords and press Enter.