Pumpkin Tart with Maple Walnuts
Whether you want to enjoy this tart for lunch with a side salad or sliced up as an appetiser when friends come around, this pumpkin tart is a great savoury dish with a touch of sweetness. These tarts are really simple to make and you can even make the work a bit easier by prepping the pumpkin and silverbeet the day before so that all you have to do is assemble and eat.
Serves: 4 people
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients:
4 sheets gluten free puff pastry defrosted (10cm X 16cm)
1 ½ cups kent pumpkin cubed
2 teaspoons olive oil
2 cups silverbeet
2 teaspoons onion infused olive oil
½ cup walnuts
2 tablespoons maple syrup
3 tablespoons goat cheese
Method:
Preheat an oven to 180°C.
Place pumpkin into a baking dish and drizzle with olive oil. Bake for 20 minutes or until the pumpkin has just begun to soften.
Whilst the pumpkin is cooking, in a pan add onion infused olive oil. On a medium heat, add silverbeet and cook for five minutes or until slightly wilted and set aside.
In a small bowl, combine walnuts and maple syrup.
Once the pumpkin is softened turn the oven down to 160°C.
Begin assembling tarts. Use a knife to score a 1cm border around each sheet of pastry. Place a layer of the silverbeet followed by pumpkin and walnuts onto each sheet of pastry.
Place each tart onto a baking tray and bake for 20 to 25 minutes until the pastry is golden.
Allow tarts to cool for five minutes before topping with goat cheese to serve.
The onion infused olive oil used for the silverbeet gives a great flavour to the dish. Onion itself is a high FODMAP ingredient due to the high amounts of oligos-fructans it contains. However, onion infused olive oil is low FODMAP and a really wonderful substitute to give you that same flavour. Take a look at our article on other top swaps for high FODMAP foods.
If you’re looking to change this recipe up a little, a great addition is to add some of our low FODMAP zesty basil pesto to the base of the pastry. This gives the tart some really punchy fresh citrus and herb flavour, and works well with the kent pumpkin.