SWEET POTATO AND PUMPKIN TART

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I was standing in front of the fridge full of roasted veggies left from the previous big dinner, realizing that I could not eat them all and I had to make something with them. This is how the recipe has been created from scratch.

The grill season is coming and this might be a regular situation in my fridge after the open air parties and bbq dinners with friends. I guess the same for you? That’s why I am looking for various options how to use cooked veggie leftovers. Probably, leftovers doesn’t sound prettily for someone, but I live with idea not to waste good food and I always train my imagination and create nice recipes thanks to that. A win-win!

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My original recipe includes roasted sweet potatoes and pumpkin, but you can also use other veggies. Don’t get upset if you do not have any veggie leftovers, you can also use canned veggie purees like pumpkin, asparagus, aubergine, artichoke or other puree.

The recipe for the crust is very simple and is made of buckwheat groats and flaxseed flour mix. In fact, raw buckwheat groats are frequently used in my kitchen. I am using it almost everywhere for baking such things as pancakes, tarts, flatbreads, wraps.

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What is so cool about buckwheat groats?

First of all, green buckwheat has a super-sticking effect and can hold together even very thin layer of your baking “wonder”. But make sure to use exactly raw buckwheat for the purpose of sticking. Just grind buckwheat groats in food processor to get the flour and use it everywhere for baking. It will take you 10-20 seconds to grind, so you do not need to store flour in your kitchen since you can make it fresh every time you ready to cook something.

Secondly, buckwheat is one of the most valuable grains among others due to it’s nutrition profile. The grain is naturally gluten-free and widely used by people with the allergy.  Buckwheat is a great source of plant-based protein containing 11-14 grams of protein per 100 grams, which isn’t as high as quinoa or beans and legumes, but it has more protein than many other grains as rice, wheat, millet or corn. Buckwheat protein contains twelve amino acids, although consider that it doesn’t provide all essential amino-acids, so it is good to have additional source of protein as beans or legumes, for example.

Buckwheat is very healthy and it is easy for digestion. You will feel well-fed, but light at the same time after such a meal.

Let’s roll!

COURSE: Lunch, Dinner

CUISINE: Plant-based, Vegan, Gluten-free, Macrobiotic

CALORIES per serving: 498 calories (carbs 62g, protein 14g, fats 25g)

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SWEET POTATO PUMPKIN TART

Prep Time: 10 minutes

Cook Time: 40 minutes

4

Serving Size: 2 pieces

SWEET POTATO PUMPKIN TART

! For tart  with diameter D~20 cm.

INGREDIENTS

for crust

Buckwheat groats – 200 g

Flaxseed flour – 30 g (3 tbsp)

Avocado oil – 4 tbsp + 2 tsp (or any other oil suitable for cooking)

Water – 150 ml (approx. 10 tbsp)

for filling

Pumpkin raw or puree – 250 g

Sweet potato roasted – 250 g

Flaxseed flour – 10 g (1 tbsp)

Sun-dried tomatoes – 3 pieces

Nutritional yeast – 30 g

Green peas – 50 g

Kalamata black olives – 10 pieces

Herbs, garlic powder, rose pepper

Salt and black pepper

INSTRUCTION

    Crust:
  1. Grind buckwheat groats and flaxseeds in food processor to make the flour, in case you do not have them in flour form already. Place flour mix in a bowl and add 4 tbsp of oil and water. Mix together until you reach dough consistency kneading it by hands. Give it a time to rest for a few minutes before to form a crust.
  2. Grease the baking pan with 2 tsp of oil and cover it with thin layer of the dough forming a crust of the tart.
  3. Place raw tart in the pre-heated to 180° oven for 10 minutes.
  4. Filling:
  5. While crust is in the oven, prepare the filling. Start blending sun-dried tomatoes with pumpkin and sweet potato. Add in the process nutritional yeast, flaxseed flour, spices and herbs. Give it a rest for 5 minutes.
  6. Meanwhile, take your crust from the oven and fill it with your filling blend. Cover the top with green peas and cut kalamata olives.
  7. Bake the tart in the oven at 180° during 20 minutes. Put fresh herbs and greens on top before to serve.
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Place the tart leftovers in the fridge. You can enjoy also cold version of the tart or warm it up when you are ready to finish it. Decorate it with other greens and veggies. For example, cherry tomatoes or broccoli.

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Enjoy it!

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