Savoury Miso Pumpkin Tart
It's pumpkin season!
To celebrate, we made a delicious savoury pumpkin tart filled with good things - including our soy m*lk powder! It's vegan, nut free, and has an oil free filling.
It also features the humble soy bean in 4 different guises... which brings us to why we love soy so much - it's such a versatile ingredient! You don't have to use all of the soy based ingredients if you don't have them on hand - notes on substitutes provided below.
- Shortcrust pastry block
- 1 medium pumpkin
- 400g firm tofu
- 300g okara (Okara is the pulp left over from making soy milk. It's a great binding agent or egg substitute. You can use 6 tablespoons of aquafaba or other egg substitutes to replace it.)
- 2 tablespoons Edenera soy m*lk powder
- 2 tablespoons miso paste (Substitute with nutritional yeast)
- 2 cloves of garlic
- A handful of vegan cheese
- Salt and pepper to taste
- Tarragon to garnish
- Cut the pumpkin into cubes, leaving the skin on, and steam for 15-20 minutes. Then, blitz most of the steamed pumpkins into a puree. Save some to top the tart with later.
- Roll the shortcrust pastry block out and line a 20cm tart pan, leaving a 1cm overhang. Place in the fridge for 15 minutes.
- Preheat the oven to 180 degrees celsius.
- Blind bake the shortcrust pastry tart with baking beans for 20 minutes.
- Crumble the block of tofu, mix in the pumpkin puree, okara, miso paste, soy m*lk powder for creaminess, minced garlic, add salt and pepper to taste, and bake for 30 minutes.
- Top with vegan cheese and tarragon, and return to oven until the cheese has melted.