Pumpkin, Ricotta & Tomato Tart

Method

1. Preheat the oven to 180°C or 350°F.
2. To make the base, place the almond meal, linseeds or chia seeds, sea salt, baking powder and rosemary in the bowl of a food processor. Pulse to combine. Whilst the blade of the food processor is running, slowly pour in the olive oil and whisked egg. The mixture will form a sticky dough.
3. Carefully remove the dough from the food processor and place it on a large piece of baking paper. Place an additional sheet of baking paper on top. Using a rolling pin, roll out the dough until it is roughly the size and shape of your tart tin.
4. Remove the top layer of baking paper. Lift the bottom piece of baking paper and the tart base and place them into your tart tin. Gently press the base into the tin and up the sides to create a crust.
5. Place the tart base in the oven to bake for 20 minutes.
6. To make the filling, combing the cooled pumpkin mash, ricotta and eggs in the bowl of the food processor (no need to wash it). Process until a smooth mixture forms and season to taste with sea salt and black pepper.
7. Once the tart base is toasted and lightly golden, remove it from the oven and allow to cool for 5 minutes. Once cooled, pour the pumpkin filling into the tart. Gently press the tomato halves into the top and crumble over the feta. Return the tart to the oven to bake for a further 30-35 minutes or until the pumpkin filling has set.
8. Remove from the oven and allow to cool slightly before serving with additional rosemary and basil leaves, if using.
9. Keep any leftovers stored in an airtight container in the fridge for up to 3 days. Reheat in the oven before serving.