Recipe shared by Fix and Fogg

Fix and Fogg
Wellington
https://fixandfogg.co.nz/

 

 

Crust

1 and 1/2 cups wholemeal flour
1/4 cup Fix & Fogg Pumpkin Pie Butter
1/4 cup coconut oil
3 tbsp maple syrup
3 tbsp warm water

Filling

2 cups pumpkin puree
1/4 cup Fix & Fogg Pumpkin Pie butter
1/3 cup maple syrup
3/4 cup oat milk
3 tbsp cornflour
1 tsp cinnamon
1 tsp nutmeg
1 tsp vanilla extract

1. Preheat the oven to 150C (300F) and prepare your tart tins by greasing them or lining with baking paper.

2. For the crust, add the wholemeal flour, Fix & Fogg Pumpkin Pie Butter, coconut oil and maple syrup to a bowl and mix. Slowly add the warm water until a dough forms.

3. Begin pressing the dough into the tart tins until the bottom and sides are 5mm thick. Use a fork to poke a few holes into the base of the crust and set aside.

4. For the filling, add pumpkin puree, Fix & Fogg Pumpkin Pie butter, maple syrup, oat milk, cornflour, cinnamon, nutmeg and vanilla extract to a blender and blend until smooth and creamy.

5. Pour filling into tarts until just below the top of the crust. Place on an oven proof tray and put in the oven. Cook for 20 - 25 minutes or until the crust is starting to go golden brown. Remove and let cool.

6. Chill in the fridge overnight and serve cold with some cream or coconut yoghurt.

Store the Pumpkin Pies in the fridge until ready to serve. This recipe makes enough crust for four tarts, double the crust recipe to use the remainder of the filling.

Simmer for 20 minutes until the tomatoes are thick and saucy.

Transfer the tomato mixture to an ovenproof dish (a lasagne style dish is ideal).
Stir the chorizo and feta through the mixture and then make four indents near each corner - large enough to fit an egg.

Break an egg into each cavity and sprinkle with parsley.

Bake for 15 minutes or until the egg whites have set.

Serve with crusty bread and a green salad.