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.
