Slice cake with pumpkin and cherry tomatoes

Gluten Free | Lactose-free | Allergen free | Vegetarian | Vegan

Ingredients (for 2 people)

• 1 roll VA Foods puff pastry
• 300 grams of pumpkin
• Cherry tomatoes (quantity according to your wishes)
• 1 red onion
• ± 1 tablespoon of honey
• 1 dash of olive oil
• Grated (vegan) cheese
• Salty
• Black pepper
• Optional: 1 handful of arugula as a topping

Supplies:

• Oven
• Dish
• Tablespoon, knife, fork
• Oven tray or rack
• Baking paper

How do you make it?

1. Turn on the oven at 210 degrees. Remove the puff pastry from the freezer so that it can thaw.

2. Peel the pumpkin and cut it into small slices. We opted for a bag of pumpkin cubes in this recipe as no pumpkin was available. We cut the cubes in half even more so that they are less thick.

3. Peel the red onion and cut it into half rings. Also cut the cherry tomatoes in half.

4. Then mix the pumpkin, red onion and cherry tomatoes in a bowl. Add a dash of olive oil, a pinch of salt and pepper, honey and dried thyme. 

5. Line the baking tray or rack with baking paper. Carefully roll out the puff pastry over the baking paper. Make sure the edges are slightly raised. You can do this by folding the edges back. Poke holes all over the puff pastry with a fork.

6. Sprinkle the base with grated (vegan) cheese. You can also choose goat cheese, white cheese, etc. We have chosen vegan cheese in this recipe due to lactose and milk intolerance. 

7. Then divide the mixture with pumpkin, onion, etc. over it. Top off with some grated cheese. 

8. Place the sheet cake in the middle of the oven for about 25 minutes. When the puff pastry is nice and crispy, you can remove it from the oven. Top with arugula if desired.
Also tasty: add VA Foods fried onions as a topping to make it even crispier.

Tip: Delicious with pepper soup or pumpkin soup, for example!

Are you going to make it? Share your photo with #vafoods on Instagram!