Butternut Squash Tart

Inspired by an impressive brunch at Sun in Bloom Cafe In Brooklyn, NY. It wasn’t until I rolled out the crust that I realized my tart pans are in Massachusetts. Bummer. Pie-, crust-, either way, good eats! Now that I say that, I’m wondering if the filling would fit in a tart pan…it might not. Ok in the event of making a tart, divide every portion of this recipe into two tart pans, or half everything for one tart. *Will update when I attempt this!

Herbed Crust:

2 C whole wheat flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp pepper
2 tbsp Mrs. Dash Seasoning (or 2 tbsp combined – parsley, basil, bay, onion, cayenne, thyme, oregano, rosemary, coriander and cumin)
1/3 C Earth Balance, in small pieces
3/4-1 C cold water…added in slowly

Combine the flour, baking powder, salt and pepper in the work bowl of a food processor. Add in the spice blend and earth balance, pulsing just a fest times. Pour the water in as you run the food processor, just until it forms a ball. Place in freezer for 30 minutes.

Tofu-Onion Filling:

1 medium onion, chopped
3 garlic cloves, minced or pressed
1 tbsp olive oil
1 tsp thyme
1/2 tsp tarragon
1/2 tsp turmeric
1 tsp salt
large pinch black pepper
1/2 C raw cashews
1 lb extra-firm tofu, drained
1 tsp mustard

Sauté the onion and garlic in olive oil for 12 minutes, until just starting to brown. Process these, plus all remaining ingredients in a food processor. (NOTE: If I made this again, I would try first processing everything but the onion-garlic mixture until smooth and then add it in, pulse a few times, and leave it semi-intact.)

Butternut Squash Top:

1 butternut squash, peeled, ends removed
1 tbsp olive oil
pinch of salt
pinch of pepper

To assemble: Roll out the crust to size of tart pan, and lay it in. Pour in Tofu-Onion Filling. Slice the butternut squash into 1/4″ thick circular rounds. On the rounds that have squash guts and seeds for a center, cut out the center with a knife. Layer rounds artfully atop filling. Drizzle over the olive oil, sprinkle with salt and pepper. Bake at 375* for approx. 30 minutes, or until crust and squash look browned. Let cool mostly before slicing. This tart firms up overnight and I prefer it left over – any day after the day it’s made.

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