When fall rolls around, all we see, left and right, are pumpkins! It seems that as soon as they start to pop up in the fields, they pop up in every market we walk by. Well, it’s too soon to start carving for Halloween, so we came up with some other ways to use this delicious orange ingredient.

Whether it’s making a creamy soup, roasting the seeds, or this delicious pumpkin and sage tart, there are so many ways to enjoy pumpkin.  You can even scoop out the seeds and roast them for a delicious and healthy snack!  For a little something new, though, our Dietitian, Rebecca came up with the idea of making a gluten free recipe that you could all enjoy at home.  Gluten free or not, you’ll love this easy and seasonal dish; it’s perfect for a light lunch, or an afternoon snack on a blustery day.  Any special occasions or parties coming up?  Whip up one of these and impress your guests or host.  Any way you chose to make it, we hope you enjoy!  Don’t forget to let us know if you have any other pumpkin recipes up your sleeves because we love your feedback!

Gluten-Free Pumpkin and Baby Bella Tart

Ingredients

• Gluten Free Crust:
• 3/4 cup almond meal
• 1 cup chickpea flour
• 1/2 tsp sea salt
• 3 tbs macadamia or coconut oil, melted
• 1/4 cup water
• And, That Delicious Filling:
• 260g baby bella mushrooms
• 3 cups cubed pumpkin
• 1 handful fresh sage leaves, chopped
• 3 eggs
• 2 tbs feta or cashew cheese if you’re vegan
• 3 medium shallots
• sea salt
• black pepper
• macadamia or coconut oil

Instructions:

1. Pre-heat the oven to 400 Fahrenheit.
2. Place the pumpkin on a baking sheet and drizzle with oil, season with salt and pepper and roast for 30 minutes until tender.
3. Meanwhile, begin on the crust. Mix all the crust ingredients together in a bowl. Kneed the dough then transfer it to a well greased 8 inch loose bottomed pie form. Place it in the oven and cook for 15 minutes.
4. Start on the filling by cutting the mushrooms into thick slices and peeling then cutting the shallots into bite sized pieces. Heat a good swig of oil in a pan, crush in the garlic and add the shallots, sage leaves, mushrooms and a good pinch each of both salt and pepper. Cook on a medium to high heat for 6-7 minutes, stirring.
5. Take the pie form and the pumpkin out of the oven, transfer the pumpkin to the pan with the mushrooms.
6. Beat the eggs in a bowl with a pinch of salt and pepper, then add half the pumpkin/mushroom mixture. Pour it into the tart then top with leftover mixture and the cheese. Turn the oven down to 350 Fahrenheit and cook in the oven for 40-45 minutes until the egg is set.
7. Happy Cooking!

Most importantly, don’t forget to share this tart with someone special. Everyone knows the best part about cooking is showing off to people you love!

Happy Cooking!