Autumn Barley Comfort Food Dinner Grains Parsley root Pumpkin Winter

Tart with pumpkin and pearl barley

 Seasons are not only about changes in weather and duration of sunny hours. Our tastes also changes during the year. We adjust our taste to what we need. In the summer we choose light and fresh dishes. In hot, sunny days I could eat only raw food. But when the autumn and bad weather comes my body craves for hot, filling dishes. Of course with one obvious exception, guacamole. I could eat this avocado dip everyday.
So when the winter comes I switch from light dishes to all kinds of grains, filling dried fruits. I choose nutritive  nuts, all kinds. Instead of delicate zucchini creams I eat a mulit- veggie minestrone. Even tarts are different. They are bigger, more filling. Especially this one with quite thick crust, pearl barley and pumpkin (you can also use butternut squash). Eat just one piece and cold, hungry and sad thoughts will disappear in the blink of eye. Huge cheer up!

8 very filling servings


Tart crust:
2 cups all purpose flour
½ cup canola oil
¼ cup of ice cold water
2 tbsp chickpea flour
1 tbsp apple vinegar


2 tbsp canola oil
1 tbsp ground cumin
1 tbsp minced ginger
1 garlic clove, minced
½ tsp chilli flakes
1 onion, sliced
3 parsleys, shredded (about 250g)
about 800g pumpkin/ butternut squash, diced
¾ cup pearl barley
½ cup raisins
1 handful of fresh parsley leaves, chopped
1 tsp ground cinnamon
salt and pepper



In the large bowl combine flour and salt. Add canola oil and mix with hands until well combined. Combine the water, 2 tbsp of chickpea flour and 1 tbsp apple vinegar. Add the water to the flour and mix well. Cover dough tightly with kitchen towel and refrigerate for 1 hour.



Cook the pearl barley in proportion ¾ cup barley to 1 and ½ cup water. Cooking time is about 20 minutes.

In the large pan heat the canola oil. Add ground cumin and cook for abut 1 minute, strring all the time. Add ginger, garlic and chilli flakes and cook for 2-3 minutes. Throw in sliced onion, shredded parsley and diced squash. Cook for about 10 minutes. Add cooked pearl barley, raisins n chopped fresh parsley. Season with ground cinnamon, salt and pepper.

Remove the dough from refrigerator. Roll it into 5-7 mm thick on a lightly floured surface. Transform it on baking tray. Put the filling in the middle ad spread evenly. There should be about 4-5 cm dough left without the filling. Fold the clean edges on the filling to get result seen on the pics.

Bake in 180C for about 40-45 minutes, until the tart is crispy and golden.



Nutrition info:

Whole tart:
3111 calories

protein: 48 g; fats: 234 g; carbohydrates: 442 g,dietary fibre: 36,5 g;
iron: 27,7  mg; calcium: 445 mg; zinc: 8,5 mg

1 serving:
389 calories

proteins: 6 g; fat: 29 g; carbohydrates: 55 g, dietary fibre 4,6 g;
iron: 3,5  mg; calcium: 56 mg; zinc: 1,06 mg