Pumpkin Polenta Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 10 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g polenta
- 700 ml vegetable stock
- 8 tablespoon applesauce
- 700 g pumpkin meat
- 3 tablespoon coconut milk
- 1 tablespoon cashew butter
- salt and pepper
- turmeric
- herbs Provence
- nutmeg
Print Recipe
Pin Recipe Instructions
- For 12 pieces.
- Cut the pumpkin into pieces and prebake for 20 minutes in the oven at 220 degrees top / bottom heat.
- Bring the polenta to the boil in the vegetable stock until no more liquid can be seen. Then mix with 2 tablespoons of apple sauce and place in a tart pan (either greased or lined with baking paper) and distribute evenly.
- Puree 200 g pumpkin together with approx. 100 ml vegetable stock and coconut milk to make a creamy pumpkin soup. Add the cashew butter and puree again. Then season to taste and stir in the rest of the applesauce.
- Cut the remaining pumpkin into small pieces and spread on the bottom. Pour the pumpkin soup over it and distribute it evenly.
- Bake the tart pan at 180 degrees (top / bottom heat) in the preheated oven for about 50 minutes. The tart should be lightly browned on top at the end.
- Tip: Optional goat cream cheese also tastes good in it. Simply spread about 100 grams on the ground in front of the pumpkin.
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