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Savoury pumpkin tart

Savoury pumpkin tart




8 slices


200C • 60 min.




For the dough:

  • 300g Wholemeal flour
  • 150ml Water
  • 5g Salt
  • 1 tbsp Extra virgin olive oil

For the filling:

  • 750g Kabocha squash
  • 1 Courgette
  • 1 Onion
  • 50g Rice
  • 150g Silken tofu
  • 1 tbsp Miso
  • 1 tbsp Nutritional yeast
  • 1 tsp Salt
  • 1 tbsp Extra virgin olive oil


  1. Knead your dough until smooth with the flour, salt, water and oil. The dough may seem dry at first, keep working it until all the flour is fully incorporated*
  2. Leave to rest for at least half an hour, covered with a tea towel
  3. In a bowl, add the finely chopped onion
  4. Clean the pumpkin and cut it finely with a mandolin
  5. Repeat the same operation for the zucchini
  6. Roll out 2/3 of the dough and reach 40cm in diameter
  7. Place in a 28/30 cm mold and add the filling
  8. Roll out the remaining 1/3 of the dough and cover the tart
  9. Fold over excess dough and pierce the top in several places to allow excess steam to escape


Not all flours absorb water in the same way. You may need to adjust the amount of water depending on the flour, however you are better off to start with a dough that seems drier at first. It will be less sticky when you roll it

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