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Pumpkin Tart

with caramelized onions & mushrooms


 8 - 10 pieces

1hr 30min



For the crust

find the crust recipe here:


For the filling

  • 350 g pumpkin in cubes

  • 350 g potatoes in cubes

  • 500 g mushrooms

  • 700 g onions

  • ½ cup plant based milk

  • 2 tbsp nutritional yeast

  • 1 tbsp brown or coconut sugar

  • 2 tsp. salt

  • ½ tsp. garlic powder

  • ¼ tsp. pepper

  • ¼ tsp. nutmeg


Prepare the crust as described here. Instead of using mini tart pan, use a regular 24 cm tart tin 

For the filling

  • Boil the potato and pumpkin cubes in a pot with water until tender

  • Strain and transfer them into a food processor with the milk, the nutritional yeast, salt, garlic powder, pepper and nutmeg and blend until you get a smooth consistency

  • Peel and slice the onions

  • Peel the mushrooms, remove the stems and slice into thin pieces

  • In a pan put some olive oil, add the onions and sprinkle with a little salt. Saute for a few minutes stirring constantly, until they are very soft. Add the sugar and continue cooking for a few more minutes until they are caramelized. Set aside in a bowl

  • Add some more oil in the pan if necessary and saute the mushrooms. Sprinkle with a little salt, pepper and thyme and cook until the liquids evaporate completely

  • Combine the pumpkin-potato mixture with the caramelized onions and mushrooms and mix everything together. The filling is ready

  • Pour the filling in the crust and bake in a preheated oven at 180°C, for about 45 minutes

  • Let the tart cool before removing it from the tin, slicing and serving

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