Rainbow Tart with Chunky Pesto

This colourful fresh pesto tart is an original dish and crowd-favourite at Pollen 185, which you can have a go at making at home. This recipe is foolproof, super delicious and very filling. It’s recommended to use this as a guide and add more of the ingredients you love! Leftover tart is also delicious served cold the next day.

Serves 10

Ingredients:

• 2 ½ cups of chickpea (besan) flour
• ½ cup olive oil, add extra for baking
• 1kg pumpkin, peeled and roughly diced
• Salt & pepper
• Italian dried herbs, to taste
• 6 medium beetroot, unpeeled
• 1 bunch spinach, wash and roughly chopped
• Liquid smoke (optional)

Pesto:

• 1 bunch basil
• Large handful of rocket
• 1 ½ cups oil
• Juice of 1 lemon
• Crushed garlic, to taste
• 4 cups of almonds
• Salt & pepper

FYI:

• Pesto will keep for a week in a jar in the fridge, with just a little extra oil on top
• Liquid smoke is available from gourmet and specialty grocery stores
• Grate the cooked beetroot to add texture
• Make the pastry base the night before.

Preheat the oven to 180C

Make the tart base:

• Combine the chickpea flour and olive oil in a bowl and add warm water slowly until the mixture has a pastry consistency
• Press into a 25cm loose bottom flan tin with your knuckles – it doesn’t have to be perfect but it must cover the whole base. If you don’t have enough dough, whip up a tiny bit more and fill in the gaps
• Prick the base with a fork about 9 times and bake for 8-10 minutes until slightly springy to touch, but not soft
• Remove from the oven and keep the oven on. Allow base to cool and refrigerate until ready to use
• Place the pumpkin in a big baking dish and toss with a healthy amount of olive oil, salt, pepper and herbs. Bake in the oven until cooked through (approx. 15-20 minutes)
• Meanwhile, boil the beetroot in a large saucepan of water until soft. Drain and set aside
• Cook the spinach in a saucepan with a few centimetres of water until just wilted through. Cool and then blend until smooth
• Discard the skins and tails from the beetroot and chop roughly Blend using whatever kitchen appliance you have until silky smooth
• When the pumpkin is cooked and has cooled enough to handle, add a little liquid smoke (if using) and squish with your hands to break it down, retaining some texture

To assemble:

• Cover the whole tart base with the spinach puree, followed by the pumpkin mixture, taking care to keep the layers separate (this is done best with your hands and when the pumpkin is warm)
• Spread the beetroot mixture on top from the middle out, leaving some pumpkin and spinach showing
• Refrigerate the tart for at least 2-3 hours so the layers don’t blend when sliced
• Shortly before serving, preheat the oven to 180C and transfer the tart to a tray lined with baking paper. Place in the oven for approx. 5 minutes

Make the pesto:

• Place the basil, rocket, 1 cup of oil, lemon juice, garlic, salt and pepper to taste in the bowl of a food processor – mix until smooth
• Add the almonds and extra oil if necessary. Pulse until just chopped up. Check salt, garlic, lemon and oil levels, stirring in any additions by hand
• Serve slice with generous dollop of pesto & enjoy!