Recipe Honey and rosemary vegie free-form tart : Easy, Special and Delicious

Recipe Honey and rosemary vegie free-form tart : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Honey and rosemary vegie free-form tart. This Recipe Honey and rosemary vegie free-form tart : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Honey and rosemary vegie free-form tart was necessary 15m, cook 1h and serving 4. Attention: allergies . Without having to wait long, let's just check the Recipe Honey and rosemary vegie free-form tart

This no-fuss free-form tart will become a weekly family favourite. Made with roasted veg, chickpeas, honey and feta.

13 Ingredients

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  500g Kent pumpkin, peeled, seeded, cut into 3cm pieces
  
  
  


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  1 red onion, cut into wedges
  
  
  


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  400g can chickpeas, rinsed, drained
  
  
  


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  1 tbsp rosemary leaves
  
  
  


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  1 tbsp olive oil
  
  
  


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  1 tbsp honey
  
  
  


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  1 tbsp white wine vinegar
  
  
  


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  2 garlic cloves, thinly sliced
  
  
  


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  100g Coles Australian Style Fetta
  
  
  



• Wholemeal pastry



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  1 cup (150g) self-raising flour
  
  
  


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  1/2 cup (80g) wholemeal self-raising flour
  
  
  


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  1/4 cup (60ml) olive oil
  
  
  


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  1/3 cup (80ml) chilled water
  
  
  


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  Select all ingredients
  
  
  

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200°C. Combine the pumpkin, onion, chickpeas and rosemary in a roasting pan. Combine the oil, honey and vinegar in a bowl. Drizzle over the pumpkin mixture in the pan. Season. Roast for 35 mins or until the vegetables are just tender and slightly golden.
  
  
  


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  Step 2
  
  
  
  
  Meanwhile, to make the wholemeal pastry, process the combined flour, oil and water in a food processor until a dough forms. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 30 mins to rest.
  
  
  


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  Step 3
  
  
  
  
  Roll out the dough between 2 sheets of baking paper to a 28cm disc. Place on a greased baking tray. Arrange the pumpkin mixture over the pastry disc, leaving a 4cm border around the edge. Sprinkle with garlic and fetta. Season. Fold in pastry edge, pleating as you go.
  
  
  


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  Step 4
  
  
  
  
  Bake for 25 mins or until the pastry is golden brown. Transfer the tart to a serving plate and cut into wedges.
  
  
  

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