What you’ll need

½ cup soft cream cheese

125g butter at room temperature

1 cup The Healthy Baker Plain Flour

½ teaspoon sea salt

800g pumpkin, cut into cubes

1 medium leek cut into chunks

1 bunch baby carrots trimmed, halved if large

1 red capsicum seeded, chopped

250g cherry tomatoes

2 medium zucchini cut into chunks

2 tablespoons auzure Canola Oil

2 garlic cloves crushed

1 egg yolk mixed with 2 teaspoon water

1 cup crumbled feta

¼ cup grated parmesan
Place flour, cream cheese and butter into mixing bowl. Mix 10sec/speed 6, or until mixture comes together.
Remove the pastry from the mixing bowl and briefly knead. Wrap in plastic wrap and place in fridge for 1 hour.
Preheat the oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.
Toss vegetables, oil and garlic together in a large bowl. Season with sea salt and black pepper.
Place on baking tray. Bake in oven for 40-45 minutes or until cooked and golden. Cool slightly.
Line another baking tray with baking paper.
On a lightly floured work surface, roll out the pastry into a 35cm circle and place on prepared tray.
Pile the roasted vegetables into the centre of the pastry leaving a 5cm border.
Fold the pastry border over the filling, pleating the edge and leaving the centre open.
Combine egg yolk with 2 teaspoons of water and brush over the pastry. Sprinkle filling with feta and parmesan.
Bake in oven for 30-35 minutes or until pastry is cooked and golden.






