Baked pumpkin, spinach and pine nut torte

Cooking Vegetarian Baked pumpkin, spinach and pine nut torte

This hearty vegetarian torte can be served as a main meal or as part of a family dinner.

Lables: Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 200°C. Oil a 20cm tin, line base with baking paper and sprinkle with 2 tablespoons of the parmesan.
  2. Heat oil in a pan and cook onion for 4 mins. Add spinach and garlic. Stir for 1-2 mins or until wilted. Add pumpkin, semi-dried tomatoes and pine nuts. Remove from the heat.
  3. Reserve 2 tablespoons parmesan. Place remaining parmesan, cream cheese and eggs into a bowl. Beat until smooth. Add cream and beat until combined. Stir in the cooled spinach mixture and season well.
  4. Pour mixture into tin and sprinkle with reserved parmesan. Bake for 10 mins, then reduce heat to 180°C and cook for 30-35 mins until firm. Cool to room temperature, then refrigerate in the tin for 4 hours. Remove, slice and serve with salad.

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1 cup grated parmesan
1 tbsp olive oil
1 brown onion, chopped
1 bunch English spinach, trimmed and chopped
2 cloves garlic, crushed
300g pumpkin, chopped and steamed
1/2 cup chopped semi-dried tomatoes
1/4 cup toasted pine nuts
2 x 250g light cream cheese, softened
4 eggs
3/4 cup cream
Salt & freshly ground pepper

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Hard
Serves
8 people
Method
Baking
Category
Vegetarian
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