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Keto roast pumpkin and feta tart by Aussie Keto Queen. This tasty roast pumpkin and feta tart is full of flavour and is the perfect meal alongside a simple salad.

Roast Pumpkin & Feta Tart

Roast the pumpkin in advance for a quick weeknight meal. This tasty roast pumpkin and feta tart is full of flavour and is the perfect meal alongside a simple salad. Using a food processor makes the dough preparation very easy. 
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Prep Time 10 mins
Cook Time 55 mins
Servings 6
Calories 342 kcal

Ingredients
  

Base

  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 2 tablespoons psyllium husk
  • 1/4 teaspoon salt
  • 50 grams butter cold, cubed
  • cold water as required

Filling

  • 1/2 onion sliced
  • 2 tablespoons butter
  • 1 teaspoon crushed garlic
  • 1/2 teasoon dried rosemary
  • 2 cups baby spinach leaves
  • 100 grams roasted pumpkin
  • 100 grams feta
  • 3 eggs
  • 1/3 cup cream
  • 1 teaspoon salt and pepper

Instructions
 

  • Preheat the oven to 180C / 356F. Prepare a tart tin (20 - 25cm) by spraying with olive oil spray or greasing with butter. 
  • Combine the dry ingredients for the base, breaking down any lumps. In a food processor, add the cubed butter and pulse a few times until the butter has broken down. 
  • Check if the dough will combine together into a ball, and if not add cold water a tablespoon at a time until it holds together.
    Press into the tart tin and up the sides about 2cm. 
  • Bake in preheated oven for 15 minutes until just going brown. 
  • Meanwhile, in a medium sized saucepan, melt the 2 tablespoons of butter for the filling and add the sliced onions and crushed garlic. Saute for 6 - 7minutes until the onions are caramelised.
    Add the rosemary and cook for a further minute. 
  • In the prepared tart base, distribute the roasted pumpkin and feta evenly over the base, and top wiht the sauted onion. 
  • Add the baby spinach to the frying pan and saute until wilted, then distribute over the tart. 
  • In a mixing bowl, combine the eggs, salt and pepper and cream. Whisk to combine then pour over the tart, moving around the filling ingredients to ensure it distributes evenly. 
  • Bake for 25 - 30 minutes until completely set. Serve cold or warm with a fresh garden salad. 

Nutrition

Calories: 342kcalCarbohydrates: 13gProtein: 9gFat: 28gSaturated Fat: 14gCholesterol: 142mgSodium: 819mgPotassium: 178mgFiber: 6gSugar: 2gVitamin A: 3420IUVitamin C: 7.3mgCalcium: 164mgIron: 1.6mg
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