One of the most delicious things I’ve ever prepared… here for you!
Summing carotenoids and polyphenols in a exquisite pie, rich in antioxidant and anti-inflammatory properties… what else?!
Only 3 ingredients for the filling ~
500g pumpkin cubes (I used Delica)
200g “Tropea” (or red) onions
80g Mozzarisella or other soft plant based “cheese”
For the base ~
200g whole wheat flour
90g evo oil
2/3 tsp mix of salt – pepper
Mix all the ingredients for the base together then add 50ml water and knead.
Form a round mass and wrap into transparent film then set in freeze for 15’.
Meanwhile, cook the pumpkin cubes with 500ml water then remove the water.
Cook the onions cut in thin slices in a pan with 1 tbsp evo oil. Set 1/3 of the onions aside.
Blend all together adding also the vegan cheese and 1/2 tsp mix of salt – pepper – chili.
Remove the base from the freezer and roll it out in a round cake baking pan (Ø26cm) then fill with the pumpkin & onions cream.
Cover with the remaining onions and bake into preheated static oven for about 30’ at 220°.
(If the onion starts darkening too much simply cover the top with aluminum).
Who’s hungry already?
Ps it’s vegan but you can make your own variations.