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Pumpkin, Feta, Caramelised Onion, Polenta Crust Tart


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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
5

Recipe's preparation

    Roasted Pumpkin
  1. Pre Heat oven to 180 degrees.  Grease a 24cm Loose-bottom tart tin and set aside. 

  2. Place pumpkin (cubed approx 1-2cm) into a roasting pan lined with baking paper.

  3. 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.

  4. Bake for 20 - 30 minutes or until soft and slightly coloured on the edges and set aside.

  5. Polenta Crust Pastry
  6. Place flour, polenta, butter and salt in TM bowl and mix for 10 seconds on speed 6.

  7. Set dial to closed position.  Add water and knead for 10 - 20 seconds on Dough mode interval speed to form dough.

  8. Press the dough into a 24cm loose-bottomed tart tin.  Top the dough with non-stick baking paper and fill with baking weights.

  9. Bake at 180 degrees for 15 minutes, remove the paper and weights and bake for a further 10 minutes. Set aside.

  10. Caramelised Onions
  11. Place Onions, Sugar and Oil into mixing bowl and saute for 30 minutes on Varoma  Counter-clockwise operation Reverse Speed 2. Set aside.

  12. Remaining Ingredients and Assembly
  13. Place Eggs and Carnation Milk into mixing bowl and mix for 3 seconds speed 3.

  14. Spread Caramelised Onion over cooked pastry shell, crumble over feta and top with reserved pumpkin.  Pour egg and milk mixture over the top.

  15. Bake at 180 degrees for 35 minutes or until the filling has set.

10

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11

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.

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Comments

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  • Delicious. I added some fried bacon pieces to the...

    Submitted by AidaM on 1. March 2021 - 11:54.

    Delicious. I added some fried bacon pieces to the filling.

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  • I have made this many times. Absolutely delish!!!...

    Submitted by renee_heaslip on 12. May 2020 - 10:30.

    I have made this many times. Absolutely delish!!! Great to freeze to for quick lunches.Smile

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  • This is a great recipe. Made it for meat-free...

    Submitted by bekogrady on 15. September 2018 - 05:44.

    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.

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  • Not sure if eveyone else used a deeper tart dish...

    Submitted by Kathrynhallsworth on 5. September 2018 - 19:25.

    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.

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  • Made this today after a

    Submitted by Pruezles on 1. May 2016 - 21:24.

    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 tmrc_emoticons.-)

    http://makingofakitchendiva.blogspot.com.au/

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  • Made this for dinner and

    Submitted by Melanie Jacobs on 29. April 2016 - 14:50.

    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.

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  • This is absolutely

    Submitted by dalaeh on 3. December 2015 - 17:20.

    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. 

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  • Nice filling but myself and

    Submitted by PinkSwan on 17. September 2015 - 13:36.

    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.

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  • This is very very yummy. I

    Submitted by beeLgee on 14. September 2015 - 18:24.

    This is very very yummy. I just made using traditional shortcrust pastry and was great

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  • You could try milk or cream

    Submitted by Kosmo on 1. September 2015 - 22:52.

    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.

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  • Can I substitute the

    Submitted by Elzbeth on 25. August 2015 - 09:31.

    Can I substitute the evaporative milk for cream or something else please? 

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  • This pie is delicious!!!!! I

    Submitted by rpj03 on 23. August 2015 - 13:27.

    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. 

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  • This has been a go-to recipe

    Submitted by charlioscar on 12. July 2015 - 13:21.

    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 

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  • This is SO delicious. 100%

    Submitted by sarahwearmouth on 9. July 2015 - 16:45.

    This is SO delicious.

    100% worth the effort! (but it seems more complex than it really is)

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  • Sorry for the delay in

    Submitted by Kosmo on 5. June 2015 - 01:58.

    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 tmrc_emoticons.) or you can do conventional quiche pastry.

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  • This was very nice. Well

    Submitted by Melanie26 on 4. June 2015 - 10:19.

    This was very nice. Well worth the effort tmrc_emoticons.)

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  • Hi I was wondering if it

    Submitted by Shez2110 on 2. June 2015 - 11:31.

    Hi I was wondering if it would turn out ok if I was to make it crustless. No pastry? tmrc_emoticons.)

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  • Hi I was wondering if I

    Submitted by Shez2110 on 2. June 2015 - 11:30.

    Hi I was wondering if I skipped the pastry part and made it crustless would it still turn out ok? tmrc_emoticons.)

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  • Yum! Definitely making this

    Submitted by Margarita Helen on 8. March 2015 - 16:34.

    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! tmrc_emoticons.-)

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  • The taste was nice but far

    Submitted by korrick on 6. March 2015 - 21:51.

    The taste was nice but far too fiddly for me. I would reduce the butter in the crust, but wouldn't make this again. 

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  • Pumpkin, Feta, Caramelised Onion, Polenta Crust...

    Submitted by Leaps on 13. January 2015 - 10:21.

    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!

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  • This would have to be one of

    Submitted by cleanpantry on 5. January 2015 - 20:19.

    This would have to be one of my favourite recipes. Just everything is delicious about it! Thank u!!

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  • Very tasty recipe! i was lazy

    Submitted by Hello2jen on 16. November 2014 - 09:51.

    Very tasty recipe!

    i was lazy and used bought puff pastry for the base. The rest is divine!

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  • This was very tasty. A few

    Submitted by Mrsjdorigo on 2. October 2014 - 15:07.

    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.

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  • Thanks for this delightful recipe. It will become...

    Submitted by Kerry Mc on 6. July 2014 - 17:09.

    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.

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  • Glad people are enjoying this

    Submitted by Kosmo on 29. June 2014 - 09:25.

    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.

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  • Delicious! Looks complicated

    Submitted by Freddie61 on 25. June 2014 - 21:36.

    Delicious! Looks complicated but is actually very easy and well worth the effort.

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  • absolutley delish! made with

    Submitted by Larnie76 on 19. June 2014 - 14:45.

    absolutley delish! made with EDC shortcrust pastry tmrc_emoticons.)

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  • Winner!  Very nice.  But my

    Submitted by Alison Howell on 26. March 2014 - 21:00.

    Winner!  Very nice. 

    But my quiche tin leaked tmrc_emoticons.(

    Will be be making this one again. 

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  • I've just made this to take

    Submitted by thermobexta on 7. March 2014 - 19:31.

    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.

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  • Lovd this! Quite a few steps

    Submitted by Anirak_mh on 16. November 2013 - 20:43.

    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 tmrc_emoticons.)

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  • A really lovely quiche. Made

    Submitted by kelsabels on 9. November 2013 - 13:10.

    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 Soft

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  • I highly recommend this

    Submitted by NessaP71 on 8. October 2013 - 11:35.

    I highly recommend this recipe! Yum!

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  • Yummy,  easy and the first

    Submitted by Sandybeach69 on 25. August 2013 - 13:44.

    Yummy,  easy and the first time I have caramelized onion in thermie, so good. tmrc_emoticons.D

     

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  • I've just made this as

    Submitted by banno19@hotmail.com on 11. May 2013 - 18:40.

    I've just made this as individual little tarts, they look great. Can't wait to try one. Thanks,

     

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  • Thanks for responding to the

    Submitted by Kosmo on 17. April 2013 - 00:22.

    Thanks for responding to the baking tart query nicnocnat and am glad you enjoyed the tart as much as I did  tmrc_emoticons.)

     

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  • Hi its like a spring form tin

    Submitted by nicnocnac on 15. April 2013 - 10:09.

    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 .

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  • I have no idea what a

    Submitted by Like2Cook on 14. April 2013 - 22:26.

    I have no idea what a loose-bottomed tart tin is... LOL  Help! tmrc_emoticons.)

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  •  I made this last night for

    Submitted by nicnocnac on 26. March 2013 - 17:03.

     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. Cooking 7 tmrc_emoticons.) thanks for sharing . tmrc_emoticons.)

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  • Thanks for picking that up

    Submitted by Kosmo on 25. March 2013 - 12:42.

    Thanks for picking that up I've edited the recipe.  The polenta goes in with the flour to form the base.

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  • It doesn't say when to put in

    Submitted by Augusta on 25. March 2013 - 12:16.

    It doesn't say when to put in the polenta

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