Pumpkin polenta tart

Ingredients for 1 servings:

• 200 g polenta
• 700 ml vegetable stock
• 8 tbsp applesauce
• 700 g pumpkin flesh
• 3 tbsp coconut milk
• 1 tbsp cashew butter
• salt and pepper
• turmeric
• Herbs of Provence
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

vegan, gluten-free and soy-free

Makes 12 pieces. Cut the pumpkin into pieces and pre-bake in the oven at 220°C (top/bottom heat) for 20 minutes. Boil the polenta in the vegetable broth until no liquid remains. Then mix with 2 tablespoons of applesauce and pour into a tart dish (either greased or lined with baking paper) and spread evenly. Puree 200g of pumpkin with about 100ml of vegetable broth and the coconut milk to make a creamy pumpkin soup. Add the cashew butter and puree again. Season to taste and stir in the remaining applesauce. Cut the remaining pumpkin into small pieces and spread on the base. Pour the pumpkin soup over the top and spread evenly. Bake the tart dish in the preheated oven at 180°C (top/bottom heat) for about 50 minutes. The top of the tart should be lightly browned. Tip: Optionally, you can also add goat’s cheese to the dish. To do this, simply spread about 100 grams on the ground in front of the pumpkin.