Roast pumpkin, leek & fig tart – Food & Home Magazine

Ingredients

• ***For the pastry
• 1 ½ cups chickpea flour
• ½ cup wholewheat flour
• 1 tsp salt
• ¼ cup olive oil
• ⅓ cup cold water
• ***For the tart topping
• 500 g pumpkin, cut into 2cm thick wedges
• 2 tbsp rosemary leaves
• 1 ½ tbsp olive oil
• 1 leek, sliced
• 2 tbsp balsamic vinegar
• 4 figs, sliced
• 2 tbsp pumpkin seeds, toasted
• 1 tbsp balsamic reduction