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Pumpkin Tart

You know #savory #pies are a thing right?! If you like getting fancy in the kitchen, today’s recipe is for you. It is gluten-free too!

Hellooo chefs! I wasn’t totally sure that this experiment in savory-pie-making would turn out tasty but I’m happy to report that this Vegan Pumpkin Tart is both super yummy and fun to look at! It’s the perfect recipe to transition into fall with.

  • 1 cup of multi-grain flour

  • 1 teaspoon baking soda

  • 1 tbsp curd

  • Salt and pepper (according to taste)

  • 2 tbsp Clarified butter

  • 1/2 cup diced Pumpkin

  • 4-5 cloves of garlic

  • 1 white onion

  • 1/2 cup coriander leaves

  • 1/2 cup mint leaves

  • 1/2 tbsp cumin powder

  • 1 teaspoon nutmeg powder

  • Ginger (according to taste)


For the tart

  • Put 1 small cup multi grain flour in a bowl

  • Add the following :

    • 1 teaspoon baking soda

    • 1 big spoon of curd

    • Salt according to taste and 1 big spoon of ghee or clarified butter

    • Use cold water for binding if you need

  • Knead it into a rough dough and freeze it for 20 min. Once done, roll and put it in the pie mold.

  • Keep it in a pre heated oven for around 20 min at 180°C.

For the filling

  • In a heated pan, add a spoon of oil. Then add diced pumpkin, 4-5 cloves of chopped garlic and sliced onion.

  • Once they are soft, add freshly grounded pepper, salt and nutmeg.

For the sauce

  • Put coriander, mint, a green chilli, 1/2 tbsp cumin powder and some ginger in a grinder. Blend until smooth.


Once the #pie is ready, let it cool and we are ready to assemble.

Brush the sauce to the base, add the filling, top it with more sauce and there you go.

Now, you may also add cheese if you want it to turn into a typical #quiche but I am not big on cheese so I avoided that.

The tart turned out perfect. This recipe is super #healthy and gluten free. Enjoy!

Happy baking! :)

Tried this recipe? Don't forget to mention #thehummingbird

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