It seems to me that being extremely busy goes hand in hand with the fall months.
In one of my (not so) recent posts, I addressed the scarcity of my blogging and promised to get back on track.
Well... that promise has not been fulfilled yet. But I'm still working on it!
I was looking back over posts from this time last year and found that I had barely posted any recipes then either. Hmm, it must be an October/November thing.
Anyway, I have taken a little time within the past few weeks to cook some dishes worth posting.
The food I eat on a daily basis is pretty simple and monotonous, so I don't bother posting those recipes.
But this tart is special.
It is so incredibly simple to make and I bet that you have most (if not all) ingredients right in your pantry.
I originally made it with Thanksgiving in mind, but it is appropriate for any chilly, fall night. Let this be your go-to meal when you need dinner in a flash.
(Bonus: The leftovers are delicious for breakfast as well!)
Carmelized onions, coconut "bacon" & spices give an exciting savory twist to your classic pumpkin pie. I hope you enjoy!
- 1/2 cup whole wheat pastry flour
- 1/2 cup unbleached white flour
- 5 tbs. olive oil
- 1 large, white onion
- 1 tbs. olive oil
- 1/4 tsp. cayenne pepper
- 1 cup pumpkin puree
- 1+1/4 cup unsweetened milk of choice (I used soy)
- 1 tbs. egg replacer
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. dried basil
- 1 tsp. liquid aminos or liquid smoke
- 1/3 cup coconut flakes
- Preheat over to 400º
- Combine whole wheat and white flour in electric mixing bowl (on low speed)
- Add 5 tbs. of oil (1 tbs. at a time) and continue on medium speed for about 15 seconds. Dough should be slightly clumpy but still moldable. (If mixture is too dry or crumbly, slowly add a little water or non-dairy milk until you reach desired consistency)
- Roll dough into a ball and place in the fridge
- Meanwhile, heat 1 tbs. oil in large skillet on medium heat
- Dice onion, add to skillet (along with cayenne), and cover
- Let the onion "sweat" and caramelize for about 30 minutes, stirring every 5 minutes or so
- While the onion is cooking, remove dough from fridge
- Place between 2 sheets of wax paper and roll until very thin
- Smooth crust into the bottom of a greased pie dish & set aside
- Combine milk and egg replacer in saucepan
- Cook on high for about 5 minutes, stirring very well
- Add pumpkin, salt, cinnamon & basil, and cook for 10 more minutes on medium heat
- Pour pumpkin filling into pie crust
- Evenly layer caramelized onion on top of the filling
- In the pan that you used for the onion, heat liquid aminos on low-medium heat and add coconut flakes
- Continue to cook for 5 minutes while stirring continuously
- Let flakes cool slightly and sprinkle on top of the pumpkin & onion
- Place in the oven for 15 minutes
- Let cool and serve
Shared with Wellness Weekend.