Black Sesame & Pumpkin Seed Tart with Miso Roast Eggplant

Black Sesame & Pumpkin Seed Tart with Miso Roast Eggplant

Serves 4-6
Seed Pastry

Preheat the oven to 180°C. Place the seeds into a food processor and ground them down until fine.

Place the seed mix into a bowl and add the egg and salt. Mix well. Place the pastry between 2 pieces of baking paper and roll it into the shape and size required to fit your tart tin.

Remove the top layer of baking paper and press the dough into the tin (leave the bottom piece of baking paper as it will stop the tart pastry from sticking). Trim any pastry that is overhanging the tin with a knife.

Place the second piece of paper back onto the pastry and fill it with rock salt to blind bake. Place it into the oven for 10 minutes. Take it out of the oven, remove the rock salt and paper and continue to cook the shell for another 5 minutes.

Miso Roast Onion & Eggplant

Mix all ingredients together in a bowl except the eggplant and onion. Once mixed, toss chopped onion and eggplant in marinade.

Place on baking tray lined with baking paper. Sprinkle 1-2 tablespoons of cold water over the vegetables.

Place in 170°C oven for 30 minutes, turning vegetables over during cooking so that they cook evenly.

Custard Filling

Beat all ingredients together

To Serve

Arrange roasted vegetables on base of tart. Pour custard mix over roasted vegetables. Scatter seeds on top of tart.

Place tart in 160°C oven for approximately 40 minutes, or until custard is set. Check after 30 minutes. Serve while hot.

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