December 1, 2021
This delicious pumpkin & kumara (sweet potato) tart with its wonderful buttery herb glaze is a scrumptious vegetarian treat. For vegans, simply sub the cheese for a sharp vegan cheddar.
For more pumpkin lovers you may also like... this spicy vegan pumpkin & sweet potato curry or this gluten-free maple-chilli pumpkin slice
To Make Dough
1Whisk together both flours & salt then add frozen Nuttelex using a fork to work the ingredients into a crumb.
2Next slowly add the iced water continuing to work the mixture with the fork to bring dough together. Then use your hand to gently make a ball shape before wrapping dough with cling wrap and placing in freezer to rest for 1/2 hour.
3Take the rested dough and roll out between 2 pieces of baking paper. Carefully remove one side of baking paper and turn over the dough onto the tart pan and gently working your way around the edges with your fingertips to ensure a firm fit. Then use a rolling pin to roll over the top of the tart pan and remove any excess hanging over edges.
4Pierce the base generously with a fork then lightly brush with the Dijon mustard all around & up the edges of tart shell.
The Filling
1Fry on medium, sliced onions with olive oil & then add vegetable stock powder and sauté continually moving the onions. After 5 mins stir through garlic mix then add a splash of water continuing to sauté for further 10 + minutes. Next, turn the heat to low and add another splash of water – to help the process of caramelisation and keep cooking until onions collapse & caramelise. Then set aside to cool.
2Now, carefully slice all the vegetables- trying to keep the thickness as uniform as you can.
The Last Steps
1Evenly spread the caramelised onion over the base then sprinkle with the grated cheese.
2Arrange the squash, sweet potato and pumpkin in a circular motion around the base- starting from edge and work your way in-mixing up the colours with the smooth sides up. You can also crimp the edges of veggies for extra rustic wow factor .
3Once the vegetable pieces are arranged brush with olive oil and cover the tart loosely with a piece of aluminium foil with the mat side down.
4Bake at 160C fan forced oven for 1 to 1.5 hours checking from time to time. Remove foil in the last 10-15 mins of baking. Then set aside to rest while you mix up the buttery thyme glaze.
5In a small saucepan place the 2 tablespoons Nuttelex with 3 sprigs of fresh thyme and melt on low heat. Let this mixture infuse for a few minutes on the bench-top before brushing the top of the tart and then finish with a light sprinkle of sea salt flakes.
6Serve with a dressed salad.
