ROAST PUMPKIN, SPINACH AND TOMATO TART WITH SOURDOUGH CRUST

I reheated the tart in the oven for daaays after I made it and it tasted better every time. The flavours really got to know each other and the bread crust becomes super crusty in the oven when you reheat it. When heated up, the tart is perfect comfort food for Australia’s current chilly weather but it would also be ideal for a Summer picnic!

It’s important that you use quality sourdough bread for this tart. I used Bakers Delight Wholemeal Sourdough Vienna which was dense enough so it didn’t soak in the cashew cream and didn’t crumble the second I arranged it into a tart shell. Plus, you’ll have leftover bread from this recipe and life is just too short to eat poor quality bread.

INGREDIENTS

• 6½ cups butternut pumpkin, cut into 1.5cm cubes
• 6 slices Bakers Delight Wholemeal or Regular Sourdough Vienna
• 5 cloves garlic, chopped into small pieces
• 1 medium-sized brown onion, chopped into small pieces
• 1 cup cashews, soaked in water for 2 hours
• ¾ cup plant-based milk e.g. almond, soy, coconut
• ½ tsp salt
• 2 cups baby spinach, packed
• ½ cup cherry tomatoes, halved
• ¼ cup olive oil

INSTRUCTIONS

1. Preheat the oven to 180C. Spread pumpkin on 1-2 lined baking trays, drizzle with a little oil and bake for 20 minutes or until golden.
2. Meanwhile, cut the crusts off the slices of sourdough (set aside crusts and reuse for breadcrumbs). Arrange crustless bread along the bottom and sides of a 20cm pie pan to form a 'pie crust'. Place a heavy saucepan on the bread in the pie pan to weigh it down and set aside.
3. Saute garlic and onion in a little oil in a fry pan until cooked.
4. ...........................................

for full instruction please see : www.rainbownourishments.com

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