Seeded Spelt Shortcrust Pastry with Chili and Cumin Roasted Sweet Potato, Spinach, and Greek Feta

Seeded Spelt Shortcrust Pastry with Chili and Cumin, Roasted Sweet Potato, Spinach, and Greek Feta, hand-topped with a Crunchy Pumpkin Seed Crumb

Ingredients:

For the Seeded Spelt Shortcrust Pastry:

• 1 cup spelt flour
• 1/4 cup unsalted butter, chilled and cubed
• 1/4 cup mixed seeds (such as sesame seeds, poppy seeds, and flax seeds)
• Cold water
• Pinch of salt

For the Filling:

• 1 medium sweet potato, peeled and diced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup fresh spinach leaves
• 100g Greek feta cheese, crumbled

For the Crunchy Pumpkin Seed Crumb:

• 1/4 cup pumpkin seeds
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation:

1. Prepare the Seeded Spelt Shortcrust Pastry:

• In a large mixing bowl, combine the spelt flour, cubed butter, mixed seeds, and a pinch of salt.
• Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
• Gradually add cold water, a little at a time, until the mixture comes together to form a dough.
• Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roast the Sweet Potato:

• Preheat your oven to 200°C (400°F).
• In a mixing bowl, toss the diced sweet potato with chili powder, ground cumin, salt, and pepper until evenly coated.
• Spread the seasoned sweet potato out on a baking tray and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized. Set aside to cool slightly.

3. Make the Crunchy Pumpkin Seed Crumb:

• In a small bowl, toss the pumpkin seeds with olive oil, salt, and pepper until well coated.
• Spread the seasoned pumpkin seeds out on a baking tray and toast in the oven for 8-10 minutes, or until golden brown and crunchy. Set aside to cool.

4. Assemble the Tart:

• Roll out the chilled pastry dough on a lightly floured surface to fit two individual tart pans.
• Press the pastry into the tart pans, trimming off any excess dough.
• Prick the bottom of the pastry with a fork, then blind bake in the preheated oven for 10-12 minutes, or until lightly golden.
• Remove the tart shells from the oven and allow them to cool slightly.
• Arrange the roasted sweet potato, spinach leaves, and crumbled feta cheese evenly in the tart shells.

5. Bake the Tarts:

• Return the assembled tarts to the oven and bake for an additional 10-12 minutes, or until the pastry is golden brown and the filling is heated through.

6. Serve:

• Sprinkle the toasted pumpkin seed crumb over the top of each tart just before serving.
• Enjoy your Seeded Spelt Shortcrust Pastry with Chili and Cumin Roasted Sweet Potato, Spinach, and Greek Feta!

This recipe should result in a delicious and flavorful tart for two people. Adjust seasoning according to taste preferences, and feel free to customize the toppings with additional herbs or spices if desired.