Hazelnut and Pumpkin Tart

As I write this, I am sitting here grabbing a little slice of Winter sun. Inside, beside a window. It may not be the great outdoors, but it’s something. And sitting in the sun is making me think that a picnic would be a good idea. And whilst there is nothing like a picnic somewhere verdant and lush, either just in the backyard or out somewhere adventuring, on a day like today I think the blanket might just blow away. So let’s have an indoor picnic instead, and dream of a new day in Spring, with some flowers out and some birds singing, and just soak up a little bit more of that sun.

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This tart is earthy and sweet and gluten free. The base is crumbly, but deliciously so. Don’t skimp on the fetta, rocket or the dukkah, together they make for a perfect picnic combination of flavour and texture; smooth and sweet pumpkin alongside creamy, tangy fetta, a little spice from the dukkah and freshness from the rocket. Best enjoyed with friends.

Hazelnut and Pumpkin Tart

20cm loose bottomed tart tin, greased with butter

For the filling:

  • 600g pumpkin, sliced into wedges and roasted until tender
  • 3 tablespoons of dukkah for sprinkling
  • 150g ricotta
  • 4 beautiful, organic, free range eggs

For the hazelnut crust:

  • 75g butter, cold and cubed
  • 65g brown rice flour
  • 45g hazelnut meal
  • 2 tablespoons potato flour or cornflour
  • a sprinkling of cold water
  • a pinch of good quality salt

Combine the rice flour, salt and hazelnut meal in a bowl. Add your butter, and use your hands to crumble it all together, until things are looking a little lumpy and pretty well mixed. Sprinkle in some cold water, and give a light knead until a dough forms. You should need around 2 or 3 tablespoons of water. Wrap the dough in cling film and pop it in the fridge for 30 mins to firm up a bit.

Preheat oven to 190 degrees C.

Once the dough has had a rest, use your hands to press the dough into the bottom and up the sides of a well greased tart tin. Yes, no rolling pins required!

In a bowl, whisk together the ricotta and eggs until smooth, along with a good pinch of salt and a crack of pepper.

Pour the ricotta, egg mixture into the tart shell, then place the roasted pumpkin pieces on top. Sprinke with the dukkah, then place in the oven to bake for around 35-40 minutes. It will be ready when the sides of the tart will have puffed and it is slightly golden all over.

This tart is delicious hot out of the oven or at room temperature. Bring it to the table or the picnic rug and top with a handful of wild rocket and a crumbling of goat’s fetta. The base will be delicious and a bit crisp and crumbly, just mop it all up with your fingers and enjoy.

Photos by the amazing Sarah of Love Katie and Sarah

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