Tempeh, Pumpkin & Chestnut Tarts

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Preparation time: 30min

Cooking time: 25-30min

SF, DF, VG, Great for Kids

INGREDIENTS
(Serves 4 -5 medium sized tarts)

Tempeh Mix

  • 200g Tempeh
  • 4 Tbls White Miso Paste
  • 1 Heaped Tbls Arrowroot
  • 1 Pinch of Sea Salt
  • 2 Tbls – 60ml Rice Milk

Vegetable Filling

  • 300g Pumpkin (Peeled and diced into small pieces)
  • 1 White Onion (Finely minced)
  • 2 Garlic Cloves (Finely sliced)
  • 100g Cooked Chestnuts
  • 140g Kale Leaves (Stripped off stalks and cut into bit sized pieces)
  • 1 Tbls Fresh Thyme Leaves
  • 1 Tbls Rosemary (Finely chopped)
  • 1 Tbls Parsley (Finely Chopped)
  • 2 Pinches Sea Salt

Pastry

  • 1/2 Cup Spelt Flour (Rice Flour if you are gluten free)
  • 1 Cup Oats
  • 1 Cup White Sesame Seeds
  • 1 1/2 Tbls Baking Powder
  • Pinch Sea Salt
  • 1/4 Cup Olive Oil
  • 1/4 Cup Rice Milk

Method:

– Pre-heat the oven to 180degrees C
– Start with the pastry – mix all the dry ingredients together well
– Then slowly add the oil and rice milk and mix well until you start getting a nice firm dough
– Keep adding the remainder of the wet ingredients until it is a firm dough
– Roll it all together into a tight ball, wrap it up in cling film and put it in the fridge to cool whilst you get on a make the filling
– In a food processor or with a blender, put all the Tempeh Mix into a bowl (break the tempeh up into small pieces) but leave out the rice milk for now. Mix well until a creamy paste
– Slowly add the Rice Milk, half quantity first, and mix – it should become a thick creamy paste. You don’t want it to be too watery. If it is too thick add the remainder of the milk and mix again. Leave aside
– Heat some sesame oil in a frying pan and start frying the Onions with good pinch of salt
– Once they start turning translucent, add Garlic and fry for another few minutes
– Add Pumpkin and another pinch of sea salt and fry for a few minutes on medium heat
– Add all the Herbs and Chestnuts and Kale and keep frying until the Pumpkin begins to soften a little. Maybe 5-7min
– Turn off heat and mix the vegetable mix into the tempeh mix
– Take your tart or pastry tin(s) and lightly oil them
– Take the pastry out of the fridge and begin to roll on a lightly floured board until nice and thin
– Either with pastry cutters or a sharp knife cut out the right size (depending on what pastry or tart tin you want to use) and lay them out into the tart tin(s) so that lots of pastry is hanging over the rim. With your finger press down so it is tightly and neatly fitted into the tart tin(s)
– Sprinkle a little oats on the bottom (just enough to cover) and start add the filling mixture with a tablespoon. Fill it so it is full but not over full
– Then with a sharp knife cut off the extra pastry hanging over the sides so that it fits the tart case perfectly
– Continue until you have made all the tarts
– Add to the oven for 25-30min. Check after 25min
– It is ready once the pastry and filling is nice and golden brown
– Take out and leave to cool for 5min then take out of the tart cases and sprinkle a little rosemary on the top!

Voila! You’re done! Enjoy x

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