Roasted Pumpkin Sage & Feta Cauliflower Tart

This recipe for Roasted Pumpkin Sage & Feta Cauliflower Tart is the perfect fall dish. The earthy flavors of sage and pumpkin are complimented by the creamy feta and the crisp, flaky crust. The best part is that it's made with terra delyssa smooth flavor extra virgin olive oil, so you know it's healthy and delicious. 

Prep Time: 30 Minutes

Cook Time: 45 Minutes

Total Time: 75 Minutes

Servings: 6

Diet Category: Vegetarian, Gluten-Free, Low Carb, Keto

Ingredients:

Cauliflower Crust:

1 Tablespoon Terra Delyssa® Organic Extra Virgin Olive Oil

2 cups Frozen Riced Cauliflower

1/2 cup Parmesan Cheese, grated

1/2 teaspoon Salt

1/4 teaspoon Ground Black Pepper

Filling:

3 Tablespoons Terra Delyssa® Organic Extra Virgin Olive Oil, divided

2 cups Pumpkin, diced

2 Shallots, halved

1/2 cup Sour Cream

1/3 cup Heavy Cream

1 Egg

1/2 teaspoon Salt

1/4 teaspoon Ground Black Pepper

1/2 cup Feta Cheese, crumbled

1 Tablespoon Sage, chopped

Directions:

1. Preheat the oven to 420°F. While the oven preheats, sauté the frozen riced cauliflower with a bit of Terra Delyssa® Organic Extra Virgin Olive Oil in a non-stick skillet over medium heat. Stir and cook for 10 minutes or until heated through and cooked. Remove from the heat and allow to cool a bit.
2. Add the diced pumpkin and halved shallots to a parchment lined baking sheet. Drizzle with Terra Delyssa® Organic Extra Virgin Olive Oil, season with salt and black pepper then roast in the preheated oven for 15-20 minutes or until fork tender. Remove from the oven and allow to cool.
3. Lower the oven temperature to 350°F and make the cauliflower crust. Add the cauliflower crust ingredients to a large mixing bowl and mix until well combined.
4. Spray the tart pan with Terra Delyssa® Organic Extra Virgin Olive Oil then add the cauliflower crust. Using a fork, press into an even layer then bake for 20 minutes. Remove from the oven and allow to cool for 5-10 minutes.
5. Add all of the filling ingredients, except for the roasted pumpkin and shallot to a large mixing bowl and mix to combine.
6. Pour the filling mixture over the cooked and cooled cauliflower crust then add the roasted pumpkin and shallot.
7. Bake the tart at 350°F for 20-25 minutes or until folly set and the edges have browed slightly.
8. Allow to cool inside the tart pan for 5-10 minutes before removing.
9. Garnish with fried sage leaves and more ground pepper, if desired. Serve warm or at room temperature.