THERMOMIX ® RECIPE
Ingredients
8 portion(s)
Roasted Pumpkin
- 500 grams pumpkin, (Peeled & Cubed 1-2 cm)
- 1-2 tablespoon olive oil
- 1/2 tablespoon tamari or soy sauce
Polenta Crust Pastry
- 75 grams plain flour
- 170 grams Instant Polenta
- 120 grams unsalted butter
- 1/4 teaspoon salt
- 80 grams water
Caramelised Onion
- 2 onions, (large sliced into rings)
- 2 tablespoons sugar
- 20 grams olive oil
Remaining Ingredients
- 100 grams feta
- 375 grams carnation light and creamy evaporated milk
- 4 eggs
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6
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7Preparation
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8
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Recipe is created for
TM 31
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Recipe's preparation
Pre Heat oven to 180 degrees. Grease a 24cm Loose-bottom tart tin and set aside.
Place pumpkin (cubed approx 1-2cm) into a roasting pan lined with baking paper.
Drizzle 1-2 tbsp of Olive Oil and 1/2 tbsp of Tamari or Soy sauce over pumpkin cubes and toss with your hands to combine the ingredients.
Bake for 20 - 30 minutes or until soft and slightly coloured on the edges and set aside.
Place flour, polenta, butter and salt in TM bowl and mix for 10 seconds on speed 6.
Set dial to closed position. Add water and knead for 10 - 20 seconds on "Dough mode" interval speed to form dough.
Press the dough into a 24cm loose-bottomed tart tin. Top the dough with non-stick baking paper and fill with baking weights.
Bake at 180 degrees for 15 minutes, remove the paper and weights and bake for a further 10 minutes. Set aside.
Place Onions, Sugar and Oil into mixing bowl and saute for 30 minutes on Varoma "Counter-clockwise operation" Reverse Speed 2. Set aside.
Place Eggs and Carnation Milk into mixing bowl and mix for 3 seconds speed 3.
Spread Caramelised Onion over cooked pastry shell, crumble over feta and top with reserved pumpkin. Pour egg and milk mixture over the top.
Bake at 180 degrees for 35 minutes or until the filling has set.
Roasted Pumpkin
Polenta Crust Pastry
Caramelised Onions
Remaining Ingredients and Assembly
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
You may have additional milk egg mixture left over dependant on how deep or big your tart tin is. Adjust to suit.
Salt content is to preference, increase or decrease as required to suit.
Like my page 'Kosi's Mix' on Facebook //www.facebook.com/pages/Kosis-Mix/114293402083479?ref=hl if you want to stay up to date with Thermie treats and recipe postings.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Add a commentDelicious. I added some fried bacon pieces to the...
Delicious. I added some fried bacon pieces to the filling.
I have made this many times. Absolutely delish!!!...
I have made this many times. Absolutely delish!!! Great to freeze to for quick lunches.
This is a great recipe. Made it for meat-free...
This is a great recipe. Made it for meat-free Monday and will definitely make it again. Handy if you already have caramelised onions in the fridge. I made the crust ahead of time so it was super quick to assemble.
Not sure if eveyone else used a deeper tart dish...
Not sure if eveyone else used a deeper tart dish than me but i ended up with probably half of the egg and milk mixture left over. So i made three extra mini tarts, making more of each ingredient to use up the milk mixture and i still didnt use it all. It was also very sweet, maybe that was the sugar on the onions, or the base? Unsure, i havent made a polenta base before.
Overall, it was ok, but my partner and I both said we wouldnt make it again.
It also seemed to take so long to make.
Made this today after a
Made this today after a freezer disaster left us with no meat in the house! I made a GF shortcrust base as I didn't have any polenta. Next time I would leave the sugar out of the onions, but we don't eat much sugar, so that may just be our taste. I too cooked the pumpkin in balsamic with a pinch of salt and also topped the tart with some pine nuts. Delicious. Hubby loved it! Thankyou
http://makingofakitchendiva.blogspot.com.au/
Made this for dinner and
Made this for dinner and served it with a chilli jam (also on the recipe community). I think this would have been a little plain without the chilli jam, so highly recommend that. My husband and I both enjoyed this.
This is absolutely
This is absolutely delicious!!! I made it with shortcrust pastry and as someone else mentioned, I also roasted my pumpkin with balsamic vinegar rather than the soy sauce.
Nice filling but myself and
Nice filling but myself and my 12yo daughter weren't fond of the polenta crust, on the other hand hubby and adult daughter enjoyed it - obviously just personal preferences.
As the "tip" said was possible I actually had egg mixture left, almost half in fact but I think that this is because the crust was just SO thick. Will try it again with normal shortcrust next time and see how. That goes.
This is very very yummy. I
This is very very yummy. I just made using traditional shortcrust pastry and was great
You could try milk or cream
You could try milk or cream Elzbeth. Similar ratio to eggs with what you would do for a quiche mix. I personally haven't tried it so can't guarantee the same result.
Can I substitute the
Can I substitute the evaporative milk for cream or something else please?
This pie is delicious!!!!! I
This pie is delicious!!!!! I roasted the pumpkin in blasmaic vinegar, rather then soy sauce and used short crust pastry as the base and my family devoured it. So good. Thanks so much for the recipie.
This has been a go-to recipe
This has been a go-to recipe for me for a while now so I thought I'd better leave a good review! Not at all fiddly, the pumpkin and onions I do earlier in the day and throw it all together late afternoon - makes for great left overs tastes even better the next day
This is SO delicious. 100%
This is SO delicious.
100% worth the effort! (but it seems more complex than it really is)
Sorry for the delay in
Sorry for the delay in response. The filling is not firm like a frittata so I would not recommend making without a crust. Give the polenta crust a go, you may be pleasantly surprised or you can do conventional quiche pastry.
This was very nice. Well
This was very nice. Well worth the effort
Hi I was wondering if it
Hi I was wondering if it would turn out ok if I was to make it crustless. No pastry?
Hi I was wondering if I
Hi I was wondering if I skipped the pastry part and made it crustless would it still turn out ok?
Yum! Definitely making this
Yum! Definitely making this again! Tomorrow! Hubby and I finished it off before it had a chance to cool down! I didn't find it fiddly. My polenta was a bit grainy, so I'll grind it it down to a powder next time. Thanks for sharing!
The taste was nice but far
The taste was nice but far too fiddly for me. I would reduce the butter in the crust, but wouldn't make this again.
Pumpkin, Feta, Caramelised Onion, Polenta Crust...
Pumpkin, Feta, Caramelised Onion, Polenta Crust Tart - Wow! This is so very delicious! I love the crunch of the polenta base and the sweetness of the caramalised onion! Five stars plus! Thanks for sharing!
This would have to be one of
This would have to be one of my favourite recipes. Just everything is delicious about it! Thank u!!
Very tasty recipe! i was lazy
Very tasty recipe!
i was lazy and used bought puff pastry for the base. The rest is divine!
This was very tasty. A few
This was very tasty. A few steps involved but the end result was worth it. Perfect with a salad for lunch and great the next day too.
Thanks for this delightful recipe. It will become...
Thanks for this delightful recipe. It will become a family favourite and is also great for finger food or to take to communal dinners. I am glad I found it as I am always looking for meatless dishes.
Glad people are enjoying this
Glad people are enjoying this as much as I did and thanks so much for your feedback. The great thing with this is you can multi task the steps whilst things are baking so its def quicker and easier than it perhaps looks.
Delicious! Looks complicated
Delicious! Looks complicated but is actually very easy and well worth the effort.
absolutley delish! made with
absolutley delish! made with EDC shortcrust pastry
Winner! Very nice. But my
Winner! Very nice.
But my quiche tin leaked
Will be be making this one again.
I've just made this to take
I've just made this to take over to my sister and wish I'd made one for us at the same time. It looks and smells amazing and I'll definitely be making it for us soon. I added spinach and used milk and cheese instead of evap milk and feta.
Lovd this! Quite a few steps
Lovd this! Quite a few steps so took me a while, but the end product looked as good as the photo and I'm sure once I've made it a couple of times it will be quicker. Really nice if you fancy impressing someone
A really lovely quiche. Made
A really lovely quiche. Made it for vegetarian friends for dinner and they were very impressed. The base has a really lovely unusual texture, a nice change from the usual pastry!
Kelly Fox
I highly recommend this
I highly recommend this recipe! Yum!
Yummy, easy and the first
Yummy, easy and the first time I have caramelized onion in thermie, so good.
I've just made this as
I've just made this as individual little tarts, they look great. Can't wait to try one. Thanks,
Thanks for responding to the
Thanks for responding to the baking tart query nicnocnat and am glad you enjoyed the tart as much as I did
Hi its like a spring form tin
Hi its like a spring form tin where the bottom comes out on its own .I hope this helps.Kmart have them for about $12 their brand .
I have no idea what a
I have no idea what a loose-bottomed tart tin is... LOL Help!
I made this last night for
I made this last night for our tea and it was soo easy and tasty. We had this with a yummy side salad , will definately be a keeper in our home. thanks for sharing .
Thanks for picking that up
Thanks for picking that up I've edited the recipe. The polenta goes in with the flour to form the base.
It doesn't say when to put in
It doesn't say when to put in the polenta