Rustic pumpkin pie, onion confit and walnuts {vegan – sans gluten}
Voici une petite recette bien de saison (comme d’hab quoi !) qui saura réchauffer vos cœurs (oui je suis d’humeur poète aujourd’hui !!!). Plus sérieusement voici une tarte rustique au potimarron, le potimarron étant le légume préféré des français, je me suis dit que j’allais vous en faire une petite recette qui change de la soupe ! Même si ça n’est pas ma courge préférée, ici le match se joue entre la bleue de Hongrie et la courge d’Hokkaido, j’avoue que je ne suis pas insensible à son charme non plus ! And there it is just perfectly accompanied by the softness and sweetness of the onion compote and the crunch of the nuts.
Rustic pumpkin pie has become a classic in our house,
even the kids love it, whereas squash is usually not a winner ! But hey, I think that the just cooked side of the squash has a lot to do with it., you will see, you won't resist it either ! Brief , this recipe will be perfect with a good salad, carrots, fennel, radish or celeriac, the choice is yours !
Rustic pumpkin pie, onion confit and walnuts {vegan – sans gluten}
POUR 1 TARTE
- 6 large onions
- 1/2 medium sized pumpkin
- 5 key of water
- olive oil
- A dozen shelled walnuts
- 1 tablespoon of sugar
- 1 teaspoon of thyme
- Salt and pepper
FOR THE DOUGH
- 150 g of millet flour (or corn)
- 100 g brown rice flour
- 7 tablespoons of olive oil
- 10 key of water
- 1 tablespoon of psyllium
- 1/2 little spoon of salt
- Start by preparing the dough, To do this, mix all the ingredients and work in a food processor or by hand to form a ball of dough then set aside in a cool place..
- Finely slice the onions then cook them over medium heat, covered, in a pan with a drizzle of olive oil., thyme and a pinch of salt. At the end of 5 minutes stir and add water and sugar. Replace the lid and continue cooking 10-12 minutes over low heat and stirring regularly.
- Meanwhile, cut the pumpkin into thin slices, keeping the skin.
- Crack the nuts and keep the kernels.
- Preheat the oven to 200°.
- Spread the dough on 2-3 mm thick and add the onion compote in the center (leaving 5 cm of void on the edges).
- Add the pumpkin slices and crushed walnuts on top then add a drizzle of olive oil then salt and pepper.
- Fold the edges of the dough over the filling.
- Bake 25 minutes.
