Six bean pumpkin and mozzarella tart

Six bean pumpkin and mozzarella tart


1 person made this

About this recipe: This is my own tried and tested recipe. Its a great vegetarian dish which is best served hot and with the cheese golden brown.

Makes: 1 6 bean, pumpkin and mozzarella tart

  • For the pastry
  • 200g plain flour
  • 110g butter, cubed
  • 1 pinch salt
  • 2 to 3 tablespoons cold water
  • For the filling
  • 1 onion, diced
  • 1 chilli, finely chopped
  • 40g mushrooms
  • 1 tablespoon olive oil
  • 40g red kidney beans
  • 40g haricot beans
  • 40g pinto beans
  • 40g borlotti beans
  • 40g cannellini beans
  • 40g chickpeas
  • 1 tin chopped tomatoes
  • 200g fresh pumpkin - seeded and chopped
  • 1 1/2 teaspoons curry masala
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground black pepper
  • 125g mozzarella cheese
  • 40g grated Cheddar cheese

Prep:15hr  ›  Cook:40min  ›  Ready in:15hr40min 

    For the pastry:

  1. Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
  2. Add the water to the mixture and using a cold knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry.
  3. Wrap the dough in cling film / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
  4. Preheat the oven to 180 C /Gas 4. Grease a tart dish.
  5. Remove the pastry from the fridge and roll out the dough and spread evenly in a dish. Line with baking paper and place dried beans inside so as to keep the pastry from losing its shape.
  6. Bake blind for 10 minutes. Remove from the oven.
  7. For the filling:

  8. Fry the onions, chilli and mushrooms in olive oil until they are brown, then add the beans. Stir for 3 minutes. Add the tinned tomatoes, chopped pumpkin and add some water, then bring to the boil.
  9. Add the spices and black pepper, put a lid on the pot and simmer for 5 minutes. When the sauce has thickened, remove from the heat and spoon it into the prepared pastry case.
  10. Slice the mozzarella and place on the tart, and then add the grated cheese and bake in the oven for 15 minutes or until the cheese is golden brown.


For this dish to be 100% vegetarian, check to make sure that the cheeses you are using do not contain animal rennet.

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