This article was originally published on Shugurcan.
The food I eat on a daily basis is pretty simple and monotonous, so I don’t bother posting those recipes.
But this tart is special.
It is so incredibly simple to make and I bet that you have most (if not all) ingredients right in your pantry.
I originally made it with Thanksgiving in mind, but it is appropriate for any chilly, fall night. Let this be your go-to meal when you need dinner in a flash.
(Bonus: The leftovers are delicious for breakfast as well!)
Carmelized onions, coconut “bacon” & spices give an exciting savory twist to your classic pumpkin pie. I hope you enjoy!
1/2 cup whole wheat pastry flour
1/2 cup unbleached white flour
5 tbs. olive oil
1 large, white onion
1 tbs. olive oil
1/4 tsp. cayenne pepper
1 cup pumpkin puree
1+1/4 cup unsweetened milk of choice (I used soy)
1 tbs. egg replacer
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. dried basil
1 tsp. liquid aminos or liquid smoke
1/3 cup coconut flakes
Preheat over to 400º
Combine whole wheat and white flour in electric mixing bowl (on low speed)
Add 5 tbs. of oil (1 tbs. at a time) and continue on medium speed for about 15 seconds. Dough should be slightly clumpy but still moldable. (If mixture is too dry or crumbly, slowly add a little water or non-dairy milk until you reach desired consistency)
Roll dough into a ball and place in the fridge
Meanwhile, heat 1 tbs. oil in large skillet on medium heat
Dice onion, add to skillet (along with cayenne), and cover
Let the onion “sweat” and caramelize for about 30 minutes, stirring every 5 minutes or so
While the onion is cooking, remove dough from fridge
Place between 2 sheets of wax paper and roll until very thin
Smooth crust into the bottom of a greased pie dish & set aside
Combine milk and egg replacer in saucepan
Cook on high for about 5 minutes, stirring very well
Add pumpkin, salt, cinnamon & basil, and cook for 10 more minutes on medium heat
Pour pumpkin filling into pie crust
Evenly layer caramelized onion on top of the filling
In the pan that you used for the onion, heat liquid aminos on low-medium heat and add coconut flakes
Continue to cook for 5 minutes while stirring continuously
Let flakes cool slightly and sprinkle on top of the pumpkin & onion
Place in the oven for 15 minutes
Let cool and serve!
Also by Quincy: How to Exercise When You’re Short on Time
Photo: Quincy Malesovas