- 500 g Kent pumpkin, cut into 2-cm thick wedges
- 2 tbsp fresh rosemary leaves
- 1 1/2 tbsp olive oil
- 1 large leek, sliced
- 2 tsp balsamic vinegar
- 4 medium fresh figs, sliced
- 2 tbsp pepitas (pumpkin seed kernels), toasted
- 1 tbsp caramelised balsamic vinegar
For the pastry
- 225 g chickpea flour
- 75 g buckwheat flour
- 1 tsp sea salt
- 60 ml olive oil
- 80 ml cold water (approx.)
- Preheat the oven to 220ºC. Line two oven trays with baking paper.
- Place the pumpkin, the rosemary and half the oil on an oven tray and toss to coat. Roast for 30 minutes or until golden and tender. Reduce the oven to 200ºC.
- Make the pastry.
- Meanwhile, heat the remaining oil in a medium frying pan over medium heat and cook the leek, stirring, for 8 minutes or until soft. Add the vinegar and cook for a further 3 minutes or until sticky and caramelised. Spoon the leek mixture onto the pastry. Top with roasted pumpkin.
- Bake the tart for 20 minutes or until the topping starts to caramelise and the pastry is golden. Serve topped with figs and pepitas. Drizzle with caramelised balsamic vinegar.
For the pastry
- Sift the flours and the salt into a medium bowl; add the oil and the water.
- Use a round-bladed knife to “cut” through the flour mixture until it forms a dough.
- Roll pastry on a lightly floured bench to a 25 x 30 cm oval. If the dough is too sticky, knead in a little extra flour.
- Transfer the pastry to the remaining oven tray.
To toast the pepitas, spread onto an oven tray. Toast for 5 minutes, or until browned lightly. Or, place the seeds in a heavy-based frying pan, stir over medium heat until browned lightly.