This is a different take on the traditional pumpkin pie. This is a super fluffy puff pastry filled with homemade pumpkin puree and warm spices. Besides that it has a savoury touch with garlic and onion, salt and pepper!
This tarte soleil can me made with regular pastry dough, or puff pastry. Most store bought pastries are vegan per default, it´s simply cheaper production to use plant based fats, just please be aware of and avoid the ingredient L-Cysteine, as that is not a vegan ingredient.
One very important thing to note about making this, and other tarte soileils, is to have:
- a COMPLETELY cold filling
- a very cold dough
- a sharp knife
If you have that, this will be very easy to make. If you don´t cool down the filling it will heat the pastry and make it very soft, making it near impossible to cut and twist properly. Making sure everything is cold will make this super easy.
Making the filling the day before is therefore ideal, and the assembly next day will be quick and easy.
Makes 1 big tart
Ingredients
- 2 x 280g vegan ready made puff pastry (2 x 9-10 oz)
- 1 hokkaido pumpkin (about 1.2 kg whole, with seeds, stem and skin)
- 2 medium yellow onions
- 6 garlic cloves
- 4 tablespoons full fat coconut milk (or sub with plant milk)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 1 pinch ground cloves
- 1 pinch ground allspice / Jamaican pepper
What you will need
- Cutting board and knife
- 1 oven rack
- Baking paper
- 1 big bowl
- 1 stick blender
- 1 spoon to stir
- Measuring spoons
- 1 glass
Instructions
- Cut the pumpkin in half and deseed it. Bake in the oven at 200c (390 F) in the middle of the oven on normal setting for about 1 hour, or until the pumpkin is very soft.
- With a spoon scrape out the meat of the pumpkin to a big bowl, discard the skins.
- Peel the garlic cloves, add to the bowl along with all the spices and coconut milk. Blend until completely smooth.
- Finely chop the onions and add to the pumpkin puree mixture. Refrigerate untill completly cold
- Before assembling, put the pastry in the freezer (not too long). The colder the dough and filling is, the easier everything will be to cut and twist without being messy.
- Preheat the oven to 180c (350 F), or as per package instructions.
- Place one cold pastry on a lined baking tray. Spread the cold filling, leaving a bare rim on the edge. Wet the rim with water, and top it with the other pastry. Press on the edges to glue the dough together.
- Place a round object in the middle of the dough, maybe a glass. Cut 4 lines like a cross. Then cut in between those 4 guidelines creating 8 beams. Cut in between the 8 beams to create 16. To the same again to create 32 evenly sized beams. 4 – 8 – 16 – 32.
- Twist each beam as many times as you like. Follow the same step on all the beams, the faster the better as the dough is easier to work with when cold.
- Bake in a preheated oven on 180c (350 F), or according to package instructions. Baking time and temperature varies depending on brand, just keep and eye on it.
- Take out and let slighty cool down before serving.
Enjoy !
