This is just about the perfect low carb pumpkin and feta 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 and feta 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 tart 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.
Which feta is the best? – Odyssey feta cheese is my absolute favourite, if you can pick some up you are sure to love it!
How long does feta cheese last? Once you’ve opened the packet, feta should last for about 5-7 days if well wrapped and kept in the fridge.
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
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.
(1) Use any leftover dough for smaller, individual tarts or even a little pizza.