Pumpkin tart

Pumpkin tart

3.7 86 ratings

Prep. 30 min

Total 2 h 15 min

8 portions

Ingredients

unsalted butter plus extra for greasing
30 g
carrot cut into pieces (3-4 cm)
130 g
parsnip cut into pieces (3-4 cm)
100 g
cheddar cheese cut into pieces (3-4 cm)
70 g
sea salt to taste
1 - 2 pinches
wholemeal plain flour
40 g
chia seeds
1 tbsp
poppy seeds
2 tbsp
butternut pumpkin peeled and cut into pieces (3-4 cm)
510 g
red onion cut into halves
120 g
fresh red chilli trimmed and deseeded, if preferred (optional)
1
extra virgin olive oil
20 g
brown sugar
1 tbsp
water
60 g
red wine vinegar
20 g
dry white wine
120 g
dried bay leaf
1
whole clove
1
feta cheese crumbled
120 g
spring onion/shallot trimmed and cut into thin slices
1
Parmesan cheese cut into pieces (3 cm)
30 g
eggs
2
pouring (whipping) cream
150 g
caraway seeds (optional)
1 tsp

Difficulty

easy

Nutrition per 1 portion

Sodium 381.3 mg

Protein 11.5 g

Calories 1417.1 kJ / 337.4 kcal

Fat 14.9 g

Fibre 5.5 g

Saturated Fat 12.7 g

Carbohydrates 14.8 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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