Savoury Pumpkin Tart

Preparation

• 1

  Preheat the oven to 180C. Toss the butternut squash with 1 tbsp of the oil on a baking tray and roast for 30-40 minutes until softened and just starting to caramelise.

• 2

  Blend together the cannellini beans with 100g of the roasted squash, the mustard, sauerkraut, tahini and a pinch of salt until smooth.

• 3

  For the pastry, combine the chickpea flour, instant oats and salt in a food processor. Cut the butter into chunks and add to the food processor then blend until no large chunks of butter remain. Add the egg and pulse together until a dough forms. Pat into a disk.

• 4

  Dust a large piece of baking paper with chickpea flour. Place the pastry onto it and dust the surface with more chickpea flour. Roll out into a circle around 35cm wide. Slide the baking paper with the pastry onto a large baking tray.

• 5

  Spread the bean mixture over the surface of the pastry, leaving a roughly 5cm border around the edge. Lay the roasted squash on top. Use the baking paper to help you fold the edges of the dough over to form the ‘crust’ of the tart. Brush with beaten egg and bake for 30-40 minutes, until the pastry is golden and crisp. In the final 5 minutes of cooking, sprinkle the pine nuts on top and return to the oven so they can toast slightly.

• 6

  Meanwhile, cook the sliced onions in a dry, non-stick frying pan over a medium heat with a pinch of salt, until they start to brown. Add the remaining 1 tbsp olive oil and cook over a low heat, stirring occasionally, until the onions are deeply golden (around 10 minutes). Scatter the onions and thyme over the cooked tart then slice and serve.

• 1

  Enjoy!