Have you ever used bread as a crust for a tart or a quiche? My younger brother introduced me to this idea when we were really young and it almost blew my mind. We squished sliced bread into muffins tins and used them as the base of some breakfast tarts! I love using bread as a crust as it’s so much healthier and accessible than pastry and it is definitely crunchier!
The sourdough crust of this tart perfectly complements the rich and creamy cashew cream filling and the sweet tones of the roast pumpkin. To lighten it up, I also used wilted spinach and tomatoes in the tart.
I reheated the tart in the oven for daaays after I made it and it tasted better every time. The flavours really got to know each other and the bread crust becomes super crusty in the oven when you reheat it. When heated up, the tart is perfect comfort food for Australia’s current chilly weather but it would also be ideal for a Summer picnic!
It’s important that you use quality sourdough bread for this tart. I used Bakers Delight Wholemeal Sourdough Vienna which was dense enough so it didn’t soak in the cashew cream and didn’t crumble the second I arranged it into a tart shell. Plus, you’ll have leftover bread from this recipe and life is just too short to eat poor quality bread.
As I write this blog post, I’m on my last slice of the tart. It’s been a sweet few days of leftovers!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Bakers Delight. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
Roast pumpkin, spinach and tomato tart with sourdough crust
- 6 1/2 cups butternut pumpkin, cut into 1.5cm cubes
- 6 slices Bakers Delight Wholemeal or Regular Sourdough Vienna
- 5 cloves garlic, chopped into small pieces
- 1 medium-sized brown onion, chopped into small pieces
- 1 cup raw cashews, soaked in water for 2 hours
- 3/4 cup plant-based milk, such as almond, soy or coconut, soy, coconut
- 1/2 tsp Himalayan pink salt
- 2 cups baby spinach, packed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup olive oil
- Preheat the oven to 180C. Spread pumpkin on 1-2 lined baking trays, drizzle with a little oil and bake for 20 minutes or until golden.
- Meanwhile, cut the crusts off the slices of sourdough (set aside crusts and reuse for breadcrumbs). Arrange crustless bread along the bottom and sides of a 20cm pie pan to form a 'pie crust'. Place a heavy saucepan on the bread in the pie pan to weigh it down and set aside.
- Saute garlic and onion in a little oil in a fry pan until cooked.
- Add garlic, onion, drained cashews, milk and salt into a blender and blend until smooth and thick. Add 1/2 cup of baked pumpkin into cashew cream then blend again.
- Wilt spinach in fry pan.
- In a large bowl, add baked pumpkin, cashew cream and wilted spinach and mix until just combined. Remove heavy saucepan from the pie pan and pour creamy mixture over bread. Arrange cherry tomatoes on the top of the pie.
- Brush remaining olive oil on the edges of the sourdough crust.
- Bake pie for 30-40 minutes or until a knife can be inserted into the middle of the pie and the cashew cream left on the knife is thick and can hold shape. The middle of the pie will always stay moist but we want the oven to remove a lot of the moisture so the pie can keep shape. If the top of your pie is browning and the middle isn't cooked yet, gently cover pie with aluminium foil.
- Eat immediately or store leftovers in an airtight container in the fridge for up to 5 days. Reheat leftovers in oven for 5-10 minutes so the bottom of the pie is crispy.