Women's Weekly Food

’Tis the season to overindulge, but if you opt fora meat-free Christmas, our vegetarian menu isloaded with flavour without the heaviness.PHOTOGRAPHER JAMES MOFFATT STYLISTS OLIVIA BLACKMORE & KATE BROWNOn he lighter sideROAST PUMPKIN,LEEK&FIGTARTSPREP + COOK TIME 1 HOUR (+ COOLING)SERVES 6500g jap pumpkin2 tablespoons fresh rosemary leaves¼ cup (60ml) olive oil2 medium leeks (700g),pale section only, sliced1 tablespoon balsamic vinegar4 medium fresh figs (240g), sliced2 tablespoons pepitas (pumpkinseeds),roasted(seetip)2 tablespoons caramelisedbalsamic vinegarextra rosemary leaves, to serveQUINOA DOUGH1⅔ cups (250g) plain flour¼ cup (50g) red quinoa½ teaspoon dried yeast1 teaspoon flaked sea salt⅓ cup (80ml) extra virgin olive oil⅔ cup (160ml) hot water1 Preheat oven to 220°C/200°Cfan.2 Make quinoa dough.3 Cut pumpkin into2cm−thickwedges, with the skin intact. Placepumpkin, rosemary and half the oilon an oven tray lined with bakingpaper. Toss tocoat. Roast for30 minutes or until tender.4 Meanwhile, heat remaining oilin a medium frying pan overmedium heat. Cook leek, stirring,for 8 minutes or until soft. Addvinegar. Cook for a further 3 minutesor until caramelised. Cool.5 Divide the dough in half. Roll outone half of the dough on a piece oflightly floured baking paper intoa 12cm x 40cm oval. Lift paper anddough onto a large oven tray. Repeatwith remaining dough on anotherpiece of floured baking paper, thenlift onto a second tray. Spread eachoval with leek mixture. Top withroasted pumpkin.``````6 Bake the tarts for 25 minutesor until pastry is golden and cookedthrough. Serve topped with figs andpepitas. Drizzle with caramelisedbalsamic vinegar. Sprinkle with theextra rosemary.``````QUINOA DOUGHPlace ingredients, except the hotwater in a food processor. Pulse fora few seconds or until combined.With motor operating, add the water.Process for 3 minutes or until wellcombined. Form dough into a ball.Wrap in plastic wrap. Set aside.Lifestyle Vegetarian