01/10/2017To share - Appetizers and starters - Starters - Pizzas, tarts and quiches

Crown Pumpkin Tart

Name: Crown Pumpkin Tart
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 1 vegan puff pastry; 3 tbsp mustard; 1 leek; 125 mL soy cream; 0.5 hokkaido squash; 60 g pecan nuts; neutral oil; salt; pepper

For hosting Christmas Autumn / Winter Blender-free

For: 4 serv.Difficulty: EasyPreparation: 15 minCooking: 35 min

Since you're a clever one, you're going to tell us that this recipe is already on our Youtube channel... that's true. You're also going to tell us that it was supposed to be a Christmas thing and Christmas is over... that's true too!

But never mind, it's Christmas every day at Eline's Table, and we wanted to serve up our pumpkin crown tart on the blog again, so here you go ;-)

Of course, it's infinitely adaptable, you can use pizza dough, change the vegetables to match the season you're reading this recipe (hello, reader from the future)... Well, do whatever you want :-)

Check out the recipe in video here!

Servings

Ingredients

Cups

-vegan puff pastry 1
-mustard 3 (tbsp)
-leek 1
-soy cream 125 (mL)
-hokkaido squash 0.5
-pecan nuts 60 (g)
-neutral oil
-salt
-pepper

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Steps

Peel the squash and wash the leek. In a pan, cook the leek with 1 tablespoon of oil and a bit of water for 15 minutes to make a leek fondue. Season and add the soy cream.
Cut the squash into cubes and cook them in salted water in a saucepan for 15 minutes. Preheat the oven to 392°F.
Unroll the puff pastry onto your oven tray and place an upside-down bowl in the center to mark the area that will remain empty. You can use a tart ring if you wish. Spread mustard on the visible pastry.
Spread the leek fondue over the tart. Add the cubes of squash.
Finish with crushed pecan, some salt, and pepper.
Remove the bowl and cut the middle into 6 triangles to fold over the wreath (if it's not very clear, you have the video).
Add a few drops of oil and bake for 20 minutes.
It's ready!