Pumpkin Tart with Pecan Crust

Recipe courtesy of Chef Peter Berley, author of The Flexitarian Table.

SERVINGS
8

INGREDIENTS

For the Crust:

1 cup pecans
1 cup whole wheat pastry flour
1/8 teaspoon sea salt
1/4 cup maple syrup
1/4 cup vegetable oil or choice

For the Filling:

1 1/2 pounds winter squash, roasted and pureed (2 cups)
1 cup silken tofu
10 tablespoons maple syrup
1 tablespoon fresh ginger, peeled and finely chopped
1 tablespoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
1 teaspoon vanilla extract
1/4 cup arrowroot powder

For the Crust:

1. Adjust a rack to the middle shelf of the oven and preheat to 350 degrees F. Lightly grease a 9-inch tart pan with a removable bottom.

2. In a food processor, combine the pecans, flour, and salt, and grind to a fine meal. Add the maple syrup and oil and pulse a few times to form dough.

3. Transfer the dough to the tart pan. Lay a piece of plastic wrap over the dough and spread it to fill the bottom and sides of the pan. Remove the plastic wrap and prick the dough all over with a fork. Bake for 10 minutes and remove from the oven to cool.

For the Filling:

4. Combine the pumpkin puree with the remaining ingredients in a food processor and puree until creamy smooth.

5. Pour the filling into the tart shell and bake for 50 minutes.

6. Cool on a rack, then refrigerate until chilled.

Note: To make pumpkin puree: Preheat the oven to 375 degrees F. Cut a small pumpkin in half and scoop out seeds. Place cut side down in a baking pan and roast for 30-40 minutes until it pierces easily with a knife. Cool and scoop out flesh, puree until smooth.

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