Well what a contrast in weather from last weekend to this weekend! From high thirties straight to low twenties. The sudden drop in temperature meant I felt like putting on my uggies’ and cooking something comforting. Cauliflowers were on special in the supermarket so thought I’d use this as part of a pie. It’s a vegetable I often overlook so thought I’d give it go. In the end it was quite a simple pie to make, and a great way to use up any excess vegetables you may have laying around.
I also found out yesterday that it’s currently Meat Free Week. I don’t like to preach here but this is something pretty dear to my heart. I often make meat-free meals but this week they’ll all be 100% vego! MFW is a way to raise awareness and encourages people to ask the question – where has this meat come from and have these animals been treated humanely? I always buy free range chicken/pork/eggs but after asking around, I’ve discovered most cafes don’t – so make sure you ask. I try live by the philosophy quality over quantity. I hope you can share this around and have your own Meat Free Week – it’s just a week :)
Cauliflower, Pumpkin & Caramelized Onion Tart
1/4 cauliflower florets – cut small
1/2 butternut pumpkin cubed
2 onion finely chopped
1 red pepper chopped
1/4 cup peas
1 tsp cumin
1 tsp coriander
salt and pepper
2 tbsp cream
small handful gruyere cheese
(or store bought shortcrust pastry)
1. In a well oiled pan place pumpkin, cauliflower, red pepper and sprinkle with cumin, coriander, salt and pepper. Place in a moderate oven for about 20 minutes or until pumpkin is soft and cauliflower is tender. In a frypan with a good swig of olive oil slowly caramelize onions for 20 or so minutes.
2. Meanwhile, place flour and butter into a food processor until it becomes a sandy consistency. In a separate small bowl, whisk egg and 1 tbs of chilled water. Add this to the flour until it just comes together. Roll out onto a floured surface. If you’re using a rectangle tin, roll the pastry out into a log; if you’re using a round tin, roll into a ball. Cover with cling film and place in the fridge for 20 minutes to chill.
3. Once chilled, roll out pastry into tin, prick the base a few times and bake blind for 15 minutes or until the edges start to look slightly golden. Pull pastry out of the oven and spoon caramelized onion over the base. Place cooked vegetables over the top spreading them evenly across the pastry.
4. In a bowl crack eggs, add cream and beat until combined. Add cheese and carefully drizzle over the top of the vegetables. Place in a 180ºC oven for 20 minutes or until golden brown.
Best served with homemade Chipotle Chutney for a little smokey kick!