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What you’ll need

cream cheese

½ cup soft cream cheese

butter

125g butter at room temperature

flour

1 cup The Healthy Baker Plain Flour

salt

½ teaspoon sea salt

pumpkin

800g pumpkin, cut into cubes

leek

1 medium leek cut into chunks

carrots

1 bunch baby carrots trimmed, halved if large

red capsicum

1 red capsicum seeded, chopped

cherry tomatoes

250g cherry tomatoes

zucchinis

2 medium zucchini cut into chunks

oil

2 tablespoons auzure Canola Oil

garlic

2 garlic cloves crushed

egg yolks

1 egg yolk mixed with 2 teaspoon water

feta

1 cup crumbled feta

parmesan cheese

¼ cup grated parmesan

1

Place flour, cream cheese and butter into mixing bowl. Mix 10sec/speed 6, or until mixture comes together.

2

Remove the pastry from the mixing bowl and briefly knead. Wrap in plastic wrap and place in fridge for 1 hour.

3

Preheat the oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.

4

Toss vegetables, oil and garlic together in a large bowl. Season with sea salt and black pepper.

5

Place on baking tray. Bake in oven for 40-45 minutes or until cooked and golden. Cool slightly.

6

Line another baking tray with baking paper.

7

On a lightly floured work surface, roll out the pastry into a 35cm circle and place on prepared tray.

8

Pile the roasted vegetables into the centre of the pastry leaving a 5cm border.

9

Fold the pastry border over the filling, pleating the edge and leaving the centre open.

10

Combine egg yolk with 2 teaspoons of water and brush over the pastry. Sprinkle filling with feta and parmesan.

11

Bake in oven for 30-35 minutes or until pastry is cooked and golden.