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quiche 1.jpg

2 sheets puff pastry
400g pumpkin, cut in to small cubes
1 big red onion, halved and thinly sliced
1 tsp balsamic vinegar
1 tsp brown sugar
3 cloves garlic
2 tbsp rosemary
2 tbsp butter
400ml bonsoy
1 tsp tumeric
1 tsp massel veggie stock powder
4 tbsp corn starch
1 tsp black salt
salt and pepper

  1. Preheat oven to 200 C. Put chopped pumpkin on a baking tray, season with salt and pepper and roast for about half an hour (until browned and a little crispy). Set aside.

  2. Cook sliced red onion in a pan with butter over low-medium heat until softened – about seven minutes. Add balsamic vinegar, brown sugar and crushed garlic and cook, stirring occasionally until liquid has gone. Set aside.

  3. In a small pan fry rosemary in butter until crispy. Set aside.

  4. Put bonsoy, tumeric, stock and cornstarch in a pot and whisk until corn starch has dissolved. Heat, stirring with whisk until thickens. As soon as it starts to thicken, take off the heat, season and stir through black salt.

  5. Grease a false bottom tart pan and line with puff pastry. Cut the second sheet to fit any gaps. Lay a sheet of baking paper on top of puff pastry and top with baking beads or rice. Bake in the oven for 15 minutes. Remove baking paper and beads/rice and bake for a further 7ish minutes. You’re looking for the base the be cooked through.

  6. Spread baked pumpkin, caramelised onion then rosemary over tart base. Pour sauce in last. Season and return to oven for about 15 minutes or until browned on top.

  7. Before serving sprinkle an extra tsp on black salt, salt and pepper.

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