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Pumpkin tart

Pumpkin tart
3.7 85 ratings
Prep. 30min
Total 2 h 15min
8 portions
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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
Fiber 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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