Thanksgiving is right around the corner, and everybody knows that roast Turkey is on everyone’s menu this time of year. But what about a vegetarian main course? Is it actually possible to celebrate this holiday with out poultry? In honor of the Italian debut of the animated film “Free birds -Tacchini in fuga” I’ve created this video-recipe of a delicious (and turkey-free) Thanksgiving dish.
Do you want to try too? Play with “FREE BIRDS – TACCHINI IN FUGA” and change the Thanksgiving menu!
Help Reggie e Jake, from ”Free Birds – Tacchini in fuga” (in Italian theaters on November 28th), to revolutionize this holiday. You’ll find all the info on their website and official Facebook page.
Savory Pumpkin Tart with Gorgonzola and Caramelized Onions
- 2 red onions, thinly sliced
- 14 oz (400 g) of peeled and thinly sliced pumpkin or butternut squash, about 1/3 of a medium pumpkin
- 1 sheet of puff pastry
- 3.5 oz (100 g) gorgonzola or blue cheese, crumbled
- 1 egg
- 1/4 c (60 ml) milk
- salt and pepper
Preheat oven to 375°F (190°C).
Heat a tablespoon of olive oil in a large frying pan add the onion slices. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, reduce heat to minimum, and cover with a tight fitting lid. Continue to cook for 15-20 minutes, or until the onions are soft and sweet.
Meanwhile, line a rimmed baking sheet with parchment paper. Gently roll out 1 sheet of frozen puff pastry, thawed on a lightly floured surface to and transfer to prepared sheet. Arrange the caramelized onions evenly over the pastry, then arrange the sliced pumpkin on top of the onions. Place another sheet of parchment paper over pumpkin. Set another large rimmed baking sheet over the tart. (This will weigh down the pastry dough and steam the squash slices.)
Bake until bottom of pastry begins to brown and top begins to puff, about 10 minutes.
Remove top baking sheet and discard top sheet of parchment paper. Brush squash slices with 1 tablespoon olive oil and season with salt. Arrange the gorgonzola pieces over the squash slices. Stir together the egg and milk and pour over the tart. Return tart, uncovered, to oven and bake until pastry is deep golden brown and cooked through, 20-25 minutes longer.