Method

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

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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