This weekend I ventured to St Kilda Farmers Market. It operates on the first Saturday of each month next door to the Veg Out Community Garden, located on the corner of Shakespeare Grove and Chaucer Street, St Kilda. And what a perfect day for a winter market! The sun was shining and there were so many people out enjoying it all!
I purchased some pumpkin and leek to make some delicious sesame tarts. I have been waiting for an excuse to try this new recipe by Janella Purcell. She does lots of easy and healthy recipes, including dairy and gluten free and even lots of vegan recipes too!
|Before riding home I decided to stop at St Kilda and enjoy the winter sun. Check out the action shot of the seagull!|
Pumpkin and Sesame Tarts
2 1/2 cups brown rice flour
1 cup toasted sesame seeds
2 tbsp tamari or GF soy sauce
1/2 cup sesame oil
1 1/2 cups boiling water
2 cups of pumpkin, thinly sliced with seeds
Half a leek, thinly sliced
2 garlic cloves, crushed
Salt and pepper to season
Preheat the oven to 160 deg C. Lightly grease a muffin pan and set aside.
Mix together the flour and sesame seeds. Combine tamari, sesame oil and boiling water together in a bowl and mix into flour mixture slowly until a dough forms. Knead the dough until it comes together. Leave to rest under a dry cloth for 30 minutes.
Roll out on a lightly floured bench, and then use a pastry cutter or a glass to cut out circles about 10cm in diameter or to fit in the muffin pan. Place the pastry circles in the muffin pan and use additional pastry to fill any cracks.
Bake in the oven for 15 minutes or until golden.
Place the pumpkin and seeds on a tray and coat with olive oil and season with salt and pepper. Cook in the oven for 20 minutes or until soft. Sauté the leek and garlic until slightly caramelised.
|Leek, pumpkin, goats feta and thyme. Delicious!|