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Tuesday, November 12, 2013

Pumpkin, Onion & "Bacon" Tart

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I originally made it with Thanksgiving in mind, but it is appropriate for any chilly, fall night.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!

Ingredients:

-Crust
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup unbleached white flour
  • 5 tbs. olive oil
-Filling
  • 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
Directions:

  • 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.

2 comments:

  1. I tried coconut bacon for the first time yesterday and was blown away! who could've thunk it? This looks absolutely amazing!!

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    Replies
    1. Whoever invented it is genius (: Thank you!

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