Roasted Pumpkin and Zucchini Tart

1. Preheat oven to 200°C.
2. Place pumpkin and zucchini in a bowl, drizzle with oil and toss to combine. Spread over a baking paper lined oven tray, sprinkle with salt and bake for 20-25 minutes or until tender. Remove and set to one side.
3. For the pastry, place the flours, coconut oil, almond butter and an egg in the bowl of a food processor and pulse to combine. Add a little water if required to bring the pastry into a soft ball. Tip into a 36cmx17cm rectangular fluted tart tin OR similar sized brownie tin, pressing into the base and up the sides to 3-4mm thick. If you have time, leave to rest for 30 minutes in the fridge.
4. Lay over a sheet of baking paper and fill with baking beans or rice and bake for 20-25 minutes or until golden. Remove baking beans and paper and return to the oven for 3-5 minutes.
5. For the filling, place the cheeses, milk and eggs in the bowl of a food processor and process until smooth. Add the herbs and pulse once or twice to combine. Pour into the baked pastry case. Turn the oven down to 160°C and place in the oven to bake for 30-35 minutes or until just set.
6. Remove from the oven, arrange pumpkin and zucchini over the tart, sprinkle over the reserved feta and herbs for garnish.

The Healthy Cooks