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1
The night before: To make the moonblush tomatoes preheat the oven to 425f / 220c.
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2
Put the halved tomatoes on a baking tray and sprinkle with olive oil, sugar, salt, pepper, and thyme.
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3
Put them into the oven and let roast for 5 minutes, and then turn the oven off.
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4
Leave them in the oven overnight and do not open the door.
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5
No peeking!
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6
To make the pie: Preheat the oven to 350f / 180c.
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7
Grease and 8-inch / 20cm cake or a springform pan with oil and set aside.
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8
Heat the oil and butter in a large skillet over high heat, cook the mushrooms until just browned on the edges, season with salt and pepper and set aside.
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9
Add a bit more oil to the pan and add the onions.
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10
Cook to soften just slightly, about 2 minutes.
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11
Add the garlic and cook a further 1-2 minutes, add to the mushrooms and leave to cool slightly.
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12
Put the beans, oats and 1/2 cup of water into a food processor, or blender and pulse until smooth.
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13
I added a bit of extra water here as my mixture was very sticky.
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14
You want the texture similar to loose hummus so use less or more water to get the correct texture.
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15
In a large bowl, combine the quinoa, mushrooms, and onions with the bean mixture, parsley, thyme, sundried tomatoes, and season well.
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Spread the mixture evenly into the prepared pan, and bake until golden brown and crunchy on top.
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17
It took about an hour in my oven.
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18
Once cooked, leave to set for 10 minutes in the pan.
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19
Dress with moonblush tomatoes and serve.
