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Six bean pumpkin and mozzarella tart recipe

Six bean pumpkin and mozzarella tart recipe


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  • Recipes
  • Dish type
  • Pies and tarts
  • Savoury pies and tarts
  • Cheese pies and tarts

This is my own tried and tested recipe. Its a great vegetarian dish which is best served hot and with the cheese golden brown.

1 person made this

IngredientsMakes: 1 6 bean, pumpkin and mozzarella tart

  • For the pastry
  • 200g plain flour
  • 110g butter, cubed
  • 1 pinch salt
  • 2 to 3 tablespoons cold water
  • For the filling
  • 1 onion, diced
  • 1 chilli, finely chopped
  • 40g mushrooms
  • 1 tablespoon olive oil
  • 40g red kidney beans
  • 40g haricot beans
  • 40g pinto beans
  • 40g borlotti beans
  • 40g cannellini beans
  • 40g chickpeas
  • 1 tin chopped tomatoes
  • 200g fresh pumpkin - seeded and chopped
  • 1 1/2 teaspoons curry masala
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground black pepper
  • 125g mozzarella cheese
  • 40g grated Cheddar cheese

MethodPrep:15hr ›Cook:40min ›Ready in:15hr40min

    For the pastry:

  1. Place the flour, butter and salt into a large clean bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
  2. Add the water to the mixture and using a cold knife stir until the dough binds together; add more cold water a teaspoon at a time if the mixture is too dry.
  3. Wrap the dough in cling film / plastic wrap and chill for a minimum of 15 minutes and up to 30 minutes.
  4. Preheat the oven to 180 C /Gas 4. Grease a tart dish.
  5. Remove the pastry from the fridge and roll out the dough and spread evenly in a dish. Line with baking paper and place dried beans inside so as to keep the pastry from losing its shape.
  6. Bake blind for 10 minutes. Remove from the oven.
  7. For the filling:

  8. Fry the onions, chilli and mushrooms in olive oil until they are brown, then add the beans. Stir for 3 minutes. Add the tinned tomatoes, chopped pumpkin and add some water, then bring to the boil.
  9. Add the spices and black pepper, put a lid on the pot and simmer for 5 minutes. When the sauce has thickened, remove from the heat and spoon it into the prepared pastry case.
  10. Slice the mozzarella and place on the tart, and then add the grated cheese and bake in the oven for 15 minutes or until the cheese is golden brown.

Tip

For this dish to be 100% vegetarian, check to make sure that the cheeses you are using do not contain animal rennet.

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Pumpkin Sheet Cake Recipe

We have teamed up with our friends from Kroger to bring you a little taste of the holidays.

I don’t think I will ever get sick of pumpkin. I could honestly eat pumpkin desserts any time of the year and be content with life.

However, I am not the biggest fan of pie, so this year for Thanksgiving I was thinking of a pie alternative and thought to myself, “why not cake?”

So that is where this magical creation began. This Pumpkin Sheet Cake is way easier to make than pie and can feed a crowd!

Sheet Pan Size:

If you love pumpkin recipes, be sure to check out the BEST Pumpkin Bread Recipe!

How to make Pumpkin Sheet Cake:

This recipe has simple ingredients that you probably already have. Here is how you make it: Step 1: Preheat oven to 350 degrees and spray a baking sheet with nonstick cooking spray. Step 2: In a mixing bowl, combine the eggs, sugar vegetable oil, and pumpkin puree. Mix until fully incorporated. I used a whisk but you could use a stand or hand mixer. Step 3: Slowly add the flour to the wet mixture. Continue stirring as you do so. This will help with the lumps. Keep mixing until the mixture is smooth and fully combined. Step 4: Add the cinnamon, pumpkin pie spice, baking powder, baking soda and salt until everything is well combined. Step 5: Pour the batter into the prepared baking sheet, and spread it out evenly on the pan. Step 6: Place in the oven and bake for 25-30 minutes, or until an inserted toothpick comes out clean. Step 7: Take out of the oven and let cool completely. To make the Cream Cheese Frosting: Step 8: In a bowl, cream together butter and cream cheese until smooth and fluffy. The butter should be softened, but not melted. Room temperature is preferred. Step 9: Add the vanilla extract and powdered sugar and mix util well combined. Step 10: Spread frosting over the bars and garnish the a dash of cinnamon.

Phyllo tartlets with spinach, pumpkin, feta and pine nuts

These yummy tartlets are similar to the famous Greek pie, Spanakopita, which is made with light and flaky phyllo (filo) pastry filled with spinach and feta cheese. The addition of the roast pumpkin and pine nuts add a sweetness and nuttiness that complements the spinach and feta perfectly.

We love eating them for lunch or a light dinner served with salad, but they’re also great for breakfast or brunch. You can also make them ahead of time, and then reheat them in the oven to heat through and crisp up before serving. We like to offer them as finger food with drinks, or serve them as an appetizer. You can also make the tartlets as big or small as you want — instead of 12 little ones, make four individual tarts, or one large one.

If you want to change them up a bit, you can use sweet potato instead of pumpkin, and replace the dill with other chopped fresh herbs like parsley or basil, or use dried rosemary, oregano or thyme instead. You can also add chopped olives or sun-dried tomatoes, or cook some diced bacon with the onion. If you’re not a fan of feta cheese, then use ricotta, cheddar, Parmesan, mozzarella, or even blue cheese, or a combination.

As tasty as these tartlets are, they do require a fair bit of preparation. But if you’re organized they come together surprisingly easily, and there’s nothing more satisfying than home-baked pastries.


10 Delicious Ways to Cook Pumpkin

For the perfect fall meal, try whipping up this hearty pumpkin soup with organic chicken. Its creamy texture is infused with spices like cumin and cinnamon, as well as feisty poblano peppers.

Ingredients:
3 poblano peppers
2 tbsp. olive oil
2 large organic boneless, skinless chicken breasts
1 medium yellow onion, finely diced
3 garlic cloves, finely diced
2 tbsp. ground cumin
1/2 tbsp. ground coriander
1/4 tsp. ground cinnamon
1 15 oz. can organic pumpkin, pureed
4 c. cooked black beans
6 c. low-sodium chicken or vegetable broth
Sea salt and freshly cracked black pepper to taste

Directions:
Over an open flame, place peppers directly on the fire, turning frequently until well-charred on all sides. Remove and place in a brown paper bag for 5 minutes. Remove from bag, peel off the skin, remove the stem and seeds and roughly dice the peppers. In a large pot, add 1 tbsp. olive oil and season chicken with salt and pepper. Over medium heat, cook the breasts. Remove from heat, let cool and shred each breast with a fork. In the same pot over medium heat, add remaining olive oil, onion and garlic, stirring frequently. Cook for 4 minutes. Add cumin, coriander and cinnamon, and cook another 2 minutes. Add the pumpkin, roasted peppers, chicken, black beans and broth, and stir to combine. Season with salt and pepper, and bring to a boil. Once boiling, reduce to a simmer and cook for about 20-25 minutes.


Cheese, Eggs & Pasta

  • Almond Torte
  • Apple Crisp
  • Apple Dumplings
  • Apple Fritters
  • Apple Pie
  • Applesauce
  • Apricot Souffle
  • Baked Bread Pudding
  • Blackberry Mousse
  • Blancmange
  • Blender Pastry
  • Boiled Custard
  • Brandy Whipped Cream Sauce
  • Brown Flour
  • Butter
  • Cantaloupe A La Mode with Blueberry-Wine Sauce
  • Cherry Pie
  • Chocolate Bavarian Meringue Torte
  • Chocolate Butter Cream Pie - Chocolate Wafer Pie Shell
  • Chocolate Iced Cream
  • Chocolate Tart
  • Cold Chocolate Souffle
  • Common Pie Crust
  • Compote of Apples
  • Cranberry Pudding
  • Dessert Sauce
  • Fairy Butter
  • Fruit Sherbet
  • Fruit Syrups
  • Irish Trifle
  • Judge Peter's Pudding
  • Lafayette Gingerbread
  • Large Crème Brulee
  • Lemon Angel Mousse
  • Lemon Cheese Pie
  • Melt Butter
  • Mushroom Sauce
  • Nantucket Cranberry Pie
  • Old Fashioned Floating Island
  • Onion Sauce
  • Orange Fool
  • Peach Ice Cream
  • Plain Pastry
  • Pumpkin Pecan Pie
  • Raspberry Ice Cream
  • Sailor Duff - A Steamed Pudding
  • Sauce Called Ramolade
  • Southern Ice Box Cake
  • Stewed Pears
  • The King's Plum Pudding (receipt used by the Royal Family since the days of George I)
  • The Worster House Baked Indian Pudding
  • Uncle James Likes It Cold
  • Very Good Custards
  • Wine Jelly

World's Best Lasagna

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.


What is a dump cake?

A dump cake is a quick, go-to dessert and an easy way to please a crowd.

You literally dump the ingredients in the pan and stick it in the oven.

No need to prepare the cake mix—just dump the powder right on top!

Dump cake are often made with canned fruit, a cake mix and butter.

This version uses pumpkin and other fall flavors.

Related Article: Love dump cakes as much as we do? Give this Apple Cider Dump Cake a try!


5 Keto Pumpkin Drink Recipes to Start Your Day Right

Trade your artificially made PSL for one of these recipes and you’ll never look back:

#1: Rich and Creamy Pumpkin Spice Keto Mocha Coffee

This creamy pumpkin spice keto mocha coffee is like nothing you’ll find at your local coffee shop.

Rather than a base full of sugar, this drink has healthy medium-chain triglycerides, or MCTs , which fuel your brain and give you a sustained energy boost.

The MCTs also help keep you full and combat pesky sugar cravings.

So while other pumpkin spice lattes will deplete your energy and send your blood sugar levels through the roof, which only causes you to crave more sugar afterwards, this recipe has the exact opposite effect.

The next low carb version of a PSL uses similar ingredients.

#2: Not Your Average Pumpkin Spice Latte

In this low carb, sugar-free pumpkin spice latte , recipe creator Sarah Hardy also calls on MCTs for help in the form of a grass-fed butter creamer with coconut oil and MCTs.

To create this filling fall drink, Sarah adds a few more ingredients than the first latte on the list, including pumpkin puree, to create those rich flavors.

And she also happens to be the brains behind this next recipe too.

#3: Secret Ingredient Pumpkin Coffee Smoothie

Smoothies more your thing than hot lattes?

This pumpkin coffee smoothie contains the usual suspects like coffee, canned pumpkin puree, and pumpkin pie spice, but it also invites mystery ingredients like frozen okra and cottage cheese to the party.

Did you know okra can help improve blood sugar levels?

It’s also packed with fiber and low in calories, making it a good secret ingredient for anyone with the goal of weight loss on a keto diet.

And if okra sounds too weird for you, you can either ditch it or move on to this next smoothie recipe.

#4: Chai Infused Pumpkin Keto Smoothie

Leanne’s chai infused pumpkin keto smoothie is exactly what you’d expect from a smoothie mashing these two warm flavors together.

Her recipe also includes options like adding MCT oil and collagen if you’re using it as a post-workout smoothie, which helps build a filling drink you can sip on any time of the day.

Anyone in your family can enjoy this recipe since it’s sugar free, low carb, and keto, paleo, and vegan friendly.

This last pumpkin drink recipe is another that works no matter the time.

#5: Homemade Low Carb Pumpkin Spice Creamer

Rather than whipping up an entire pumpkin drink that only makes one serving, make this low carb pumpkin spice creamer and add it to your morning or afternoon coffees for an entire week (or more depending on how much you use).

It’s easy to create since everything goes right into a jar to mix up — no blender or food processor needed — and clean up is a breeze too.

Just combine coconut milk, heavy cream, vanilla extract, canned pumpkin puree, and Swerve (aka erythritol) in a mason jar and you’ll have your very own sugar-free version of the artificially made flavored creamers on the shelves.

Now, if you’re someone who prefers an actual meal to start your day over a drink, this next set of pumpkin recipes is for you.


Pumpkin Risotto with Salmon

Add a pumpkin risotto recipe with any great fish dish to make a more fall festive dinner. Yummly’s Pumpkin Risotto with Fish and Cherry Tomato recipe creates a hearty meal with a Parmesan cheese mix twist. Serve immediately with fish, cherry tomatoes and a lemon wedge.

Book a stay at Castaways on the River to catch some fillets for pumpkin fish recipes.


Choose The Plant-Based Pumpkin Pie That Works For You!

Each of the recipes below has a place. So rather than choose for you, I thought I’d share with you these six plant-based pumpkin pie options and let you choose which works best for you. I’ve provided a snapshot of each for you along with links to the appropriate website so you can take a look at the recipe and decide what you might like to make.

On the plant-based adventure, there are many stages and many venues for presenting plant-based food for family, friends, and even yourself. Having more options than either traditional high-fat animal product or orange pile-of-twigs-and-bark – opposite ends of the spectrum – I offer you these ideas in the hopes that it helps you find a best match for what you can use during the holidays.

Besides, this way I have them all linked in one place for future reference. Thinking!

1) Double Layer Pumpkin Cheesecake

Direct from Susan’s Fat Free Vegan Blog, Susan admittedly says

“This is not a fat-free recipe” disclaimer here. Geez, what was I thinking when I named this blog!

Double-Layer Pumpkin Cheesecake is undoubtedly the richest of the six recipes featured here today. It has a commercial graham cracker crust as well as a layer of highly processed tofu cream cheese. It is also argueably the one most sure to please at the omnivorous holiday table where everyone else maystill quizzically respond “vege-what?” when then discover your dietary persuasion. I’ve made this recipe for dinner guests without even mentioning what’s on the ingredients list and it was a huge hit. No need to knock people over the head with “tofu this” and “egg-free that” unless they express interest. Which, by the way, they will do with this recipe.

2) Bryanna’s Vegan Pumpkin Pie

The notes attached to this recipe read:

“I don’t like pumpkin pie made with tofu-no one ever suspects this one doesn’t have eggs. One caution-MAKE THIS THE DAY BEFORE SERVING. It’s needs a day to set really well, I find. This is a spicy filling.”

This particular recipe uses a pre-made pie crust, which you can of course get around by making your own. Just like the Double Layer recipe above, it calls for a lot of extra sweet in the form of sugar. This one I haven’t made, but it looks like it might taste ‘traditional pumpkin pie’ if that is what you are looking for.

3) Impossible (crustless) Vegan Pumpkin Pie

The operative term here is ‘crustless’. Still lots of sugar, but no added oil or dairy products to make this custard-like, crustless pumpkin pie. Susan’s notes:

Though the inside is more like a custard than a regular pumpkin pie, a slight crust formed along the bottom and sides of the pan, so you can actually pick up a slice of this pie and eat it like a piece of pizza. But it’s dangerously addictive, as shown by the fact that my husband ate about 6 pieces of it yesterday!

4) Great Pumpkin Pie (vegan soy and gluten free)

From there it was on to Dreena Burton’s Plant-Powered Food where I found this little gem. Dreena says:

Wait… Do we really need another pumpkin pie recipe? Why is this one special?

Indeed, there is no shortage of pumpkin pie recipes – even vegan. A quick google search will confirm that. I’ve baked my fair share of pumpkin pies. Crusts made with graham or cookie crusts, fillings with silken tofu or chocolate, the list goes on.

But, ever since creating the Pumpkin Pie Custards in Let Them Eat Vegan, I’ve wanted to somehow transform the recipe into a pie! It needed tweaks, to thicken and stabilize. Plus, I wanted to develop a crust that was (1) wholesome and (2) EASY (we need some breaks during the holidays)!

That’s right – with this one you get both filling (maply syrup is the sweetener) and the crust (rolled oats, dates, and almond butter….yums!)

5) Pumpkin Pie ‘Straight Up’

Arguably the healthiest recipe in this collection, this one comes to you from Cathy Fisher’s blog Straight Up Food. Cathy specializes in recipes that are oil, sugar, and salt (“no S.O.S.” free. You’ve got to agree with me this one looks absolutely gorgeous! Cathy says:

“Serve this at any holiday table, and people will ask for more. The filling is sweetened with dates and thickened with a bit of oat flour. The pecan-date crust is like a sweet, crumbly cookie. Grab a fork and dig in!”

6) Pumpkin Pie in the Free World

The fat free, gluten free, soy free world, that is.

I was just about to click “publish” on this pie extravaganza piece when Maria from Plant-based Slow Motion Miracle saw my conversations on facebook about same and jumped in with this contribution.

Like Fisher’s Straight Up recipe, Maria contributes a from-scratch crust with oats, pecans, and apple sauce. Plus Maria’s story is so unique and inspiring – how she is successfully managing MS, Fibromyalgia and mild Cerebral Palsy with a plant-based diet – it is worthy of your attention.