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

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

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.

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