This tart is a variation on an unhealthy recipe I once found in a cookbook. The combination of flavours was very interesting so here is a more nutritious version. Served with Asian salad it's really delicious. It's not a 'gate to plate' recipe but it's fun to make, so I suggest you try it on a rainy weekend when you feel like being creative and spending time in the kitchen.
Preheat the oven to 160 degrees Celsius.
Peel the kumera, chop roughly, then boil for 20 minutes or until soft.
While the kumera is cooking, heat the olive oil in a saucepan and saute the onions, garlic and herbs until the onion is very soft.
Drain the kumera, then puree in a food processor with the apple concentrate, corn oil and tofu until completely smooth. Season with salt and pepper.
Peel and core the apple and slice finely.
Spread the onion mixture over the base of the pastry shell, lay the apple slices on top, then finish with the kumera mash.
Sprinkle with the nigella seeds and bake for 25 minutes.
Serve with the Asian salad.
Makes 6 servings
| Prep Time: | 30 mins |
| Cooking Time: | 25 mins |
| Ready in: | 1 hr |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1595 kj |
| Calories | 381 kcal |
| Fat | 16.5 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 44.1 g |
| Total Protein | 10.1 g |
| Fibre | 6.5 g |
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