Roasted Pumpkin and Zucchini Tart

Preparation time: 25 minutes
Cooking time: 75 minutes
Makes: 4


  • Dairy Free
  • Gluten Free


  • 300g cubed butternut or jap pumpkin
  • 1-2 medium zucchini, cut into 2cm chunks
  • 1 tablespoon Cockatoo Grove Extra Virgin olive oil
  • Murray River Salt, to taste


  • 1/3 cup almond meal
  • 3/4 cup quinoa flour
  • 2 tablespoons coconut flour
  • 60g (3 tablespoons) coconut oil
  • 150g Mayvers almond butter
  • 1 egg
  • 3 tablespoons water


  • 2 x 150g tub Bio Cheese Cream Cheese
  • 200g Bio Cheese Feta, reserving 50g for garnish
  • 50ml VitaSoy Soy Milk
  • 3 eggs
  • 1 large handful of assorted herbs, I used chives, parsley and thyme, reserve some for garnish


  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.

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