Pumpkin tart

Pumpkin tart

3.7 85 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

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...

Vegetable lasagne

1h 35 min.

Sweet potato frittata with coriander chilli sauce

1h 35 min.

Lentil and pumpkin pot pies

1h 25 min.

Vegetarian quiche

1h 55 min.

Sweet potato, parsnip and broccoli frittata

55 min.

Cauliflower and sweet potato lasagne

1h 35 min.

Beetroot, feta and spinach quiche

1h 40 min.

Roasted pumpkin and quinoa risotto

40 min.

Vegetable curry with cauliflower couscous

45 min.

Vegetable bake with goat's feta

1h 30 min.

Broccoli mustard pasties

1h 55 min.

Feta, spinach and potato frittata

1h