Fall is cooking time. A minimum of for me. When the times get shorter and colder, I get pleasure from cooking much more once more.
Autumn additionally brings many scrumptious greens to the season and to the menu: scrumptious root greens and particularly pumpkin!
I not too long ago designed an off-the-cuff pumpkin and candy potato pie with vegan shortcrust pastry on Sunday – as a bit examine break throughout my examination interval. Ultimately, I could not stay with out feta.
Personally, I actually loved the autumn pie. It was a bit “too wholesome” for my husband. But it surely’s greatest to kind your individual opinion. As all the time, I admire feedback and suggestions.
You possibly can in fact change the vegetable content material of the pie as you want.
Right here is my suggestion:
You want – Elements:
For the vegan shortcrust pastry:
250g wholemeal spelled flour
125g coconut oil
50 ml of chilly water
a bit salt
For the filling:
2 cloves garlic
1 – 2 onions
1/2 Hokkaido pumpkin
1 candy potato
perhaps some cherry tomatoes (then will probably be a bit juicier)
1 tablespoon of marjoram
1/2 bunch of recent thyme
Feta cheese if vital (if the tart shouldn’t be vegan)
Right here’s the way it works – preparation:
In a big bowl, combine the flour with the salt.
Stir the stable coconut oil into the flour combination utilizing the dough hook of a hand mixer, meals processor, or by hand till a crumbly combination types.
Step by step add chilly water and knead till you acquire a clean dough.
Knead the dough rapidly (in order that the coconut oil doesn’t soften), wrap it in cling movie and let it relaxation within the fridge for no less than half-hour.
Preheat the oven to 180 levels Celsius.
Lower the greens into small items (of your alternative) and place them on a baking sheet or in a baking dish.
Drizzle with loads of olive oil, salt and pepper.
Move the garlic cloves by means of a garlic press and add them.
Braise the greens within the oven for about 1 hour. Stir sometimes so the floor would not burn.
Take the dough out of the fridge and roll it out on a flippantly floured floor to a thickness of three to five mm.
Place the pastry base on a baking sheet coated with parchment paper. Unfold the greens, marjoram, thyme and crumbled feta on prime (if you do not need the tart to be vegan). Depart for about 10 minutes. Border 6 to eight cm large throughout.
Fold the sting over so it partially covers the filling.
Bake for about 45 minutes till golden and crisp.
Shortcrust pastry approx. 10 minutes + filling preparation time approx. 1 hour + cooking time approx. 45 minutes = approx. 2 hours whole
I want you a stunning autumn and a beautiful culinary season.
The publish Casual fall pie with pumpkin and candy potato
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