Pumpkin tart

Pumpkin tart

3.7 85 rating

Prep. 30min

Total 2 h 15min

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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

You might also like...

Silverbeet quiche with oat and Parmesan crust

1 h 15min

Broccoli mustard pasties

1 h 55min

Stuffed butternut pumpkin with feta

1 h 50min

Sweet potato, parsnip and broccoli frittata

55min

Cauliflower and sweet potato lasagne

1 h 35min

Beetroot, feta and spinach quiche

1 h 40min

Mashed pea and corn slice

40min

Pumpkin and tempeh bobotie

1 h 5min

Ricotta patties with chilli lime corn

1 h 20min

Ricotta, mint and zucchini lasagne

2 h

Vegetable bake with goat's feta

1 h 30min

Feta, spinach and potato frittata

1 h