Silver Beet and Roast Pumpkin Tart with a Buckwheat Garlic and Rosemary Crust

by Natalie Ruggeri August 22, 2016 2 min read 0 Comments

Silver Beet and Roast Pumpkin Tart with a Buckwheat Garlic and Rosemary Crust

My focus in this weeks creations is all about one very special mineral that most of us are lacking in our bodies, it's Magnesium this magic mineral does so much for our bodies and yet most of us are so deficient in this mineral! Why? Well honestly soils ain't what they used to be, the minerals, nutrients in our soils have been stripped by all the crap chemicals etc that are used to "treat" the foods we eat, we live super stressful busy lives these days and stress depletes magnesium in our bodies and yep you've guessed it! We eat way to much crap, junk and fake foods! We really need to start thinking how we fuel our body more! So with that said this amazing gluten free, meat free, anything nasty free tart is a bloody winner, it's magnesium packed, good fats packed and man with all those veges it's nutrient packed to! Enjoy xx


Ingredients (Crust)

1 cup buckwheat flour

1 cup of almond meal

2 whole eggs

2 tbls olive oil

2 tsp dried rosemary

2 tsp garlic powder

1/2 tsp salt

Ingredients (Filling)

7 eggs  

1 spanish onion

1/4 cup almond milk

4 cups chopped silver beet

1 cup of roast pumpkin (use pre cooked pumpkin to save time)

1 tbls dijon mustard  

1 tsp garlic powder

1/2 tsp salt and pepper

1/4 cup parmesan cheese (Optional)


 Preheat oven to 180 degrees, lightly spray a tart dish with cooking spray, To make the crust, place all of the crust ingredients into a mixing bowl, use your hands and give a good mix until it forms a ball and everything is well mixed, place the dough onto a lightly dusted board and roll the dough out until it's thin and even, gently place dough in the tart dish and press in into the corners, poke a few holes with a fork and place it in the oven for approx 10-12mins or until it becomes lightly golden and firm to touch, whilst that is in the oven create the filling, in a non stick pan that's been lightly sprayed with cooking spray add the onion and cook until soft, add the silver beet and cook until it wilts remove from the heat, in a bowl add the eggs, milk, rosemary, salt, mustard, garlic powder and whisk until it all comes together, take the tart crust out of the oven and place the onion and silver beet mixture evenly around, pour the egg mix straight over it and if you are using parmesan sprinkle that over the top too, bake in the oven for approx 30 minutes or until the eggs mixture is cooked through! Serve straight away with a yummy side salad, Super yumm and easy!

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