1 sheet shortcrust pastry
1/2 sweet potato
equivalent weight in Queensland Blue pumpkin
2 small onions, cut into eighths
1 small orange capsicum, cut into thirds
~1 tbsp pinenuts
1/2 cup grated cheese (mixture of cheddar and parmesan)
1/2 tub silken tofu
~1/2 cup milk
1 tsp egg replacer
2 tsp crushed garlic
slosh balsamic vinegar
Dice the sweet potato and pumpkin and toss them and the onions in oil. Plonk in a roasting tray and stick in the oven at 210C for 30-40 minutes.
Put the capsicum pieces cut side down on another tray and roast likewise. When skins begin to blacken, remove and cover with a clean teatowel. When cool enough to handle, remove skins and roughly chop flesh.
Grease a square flan dish and line with pastry. Cover with a square of baking parchment and add baking beans. Blind bake for ten minutes. Remove parchment and beans, and roughly spread roasted vegetables over pastry base. Sprinkle with pine nuts and grated cheese.
Combine eggs, milk, tofu, egg replacer, balsamic vinegar, garlic and pepper in a food processor and whizz until smooth. Pour over filling and bake at 200C until cooked through.