Summary

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

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Instructions

1. For 12 pieces.
2. Cut the pumpkin into pieces and prebake for 20 minutes in the oven at 220 degrees top / bottom heat.
3. 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.
4. 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.
5. Cut the remaining pumpkin into small pieces and spread on the bottom. Pour the pumpkin soup over it and distribute it evenly.
6. 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.
7. Tip: Optional goat cream cheese also tastes good in it. Simply spread about 100 grams on the ground in front of the pumpkin.