Butternut Squash Tart with Herbed White Bean Purée
Butternut Squash Tart with Herbed White Bean Purée serves: 6 servings
Prep Time: 25 minutes | Cook Time: 1 hour 20 minutes | Cook Time: 30 minutes | Total Time: 2 hours 15 minutes
Ingredients:
For the butternut squash:
- 1 medium butternut squash, peeled, seeded and cut into 3/4-in cubes (about 7 cups or 980 g)
- 2 Tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
For the onions:
- 2 Tbsp olive oil
- 2 medium onions, sliced
- 1 Tbsp balsamic vinegar
- 1/8 tsp salt
For the herbed white bean purée:
- One 15-oz (425-g) can great northern beans, drained and rinsed
- 2 Tbsp olive oil
- 2 Tbsp chopped fresh parsley
- 1 tsp finely chopped fresh rosemary
- 2 garlic cloves
- 1 Tbsp white miso paste
- 1 Tbsp apple cider vinegar
- 1/2 tsp salt
- 1/8 tsp black pepper
For the crust:
- 1 1/2 cups (182 g) oat flour
- 2 Tbsp brown rice flour
- 1 cup (124 g) walnuts
- 1/4 cup (40 g) hemp seeds
- 1/4 cup (55 g) olive oil
- 3 Tbsp water
- 1/4 tsp salt
- 1/2 tsp baking powder
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- To prepare butternut squash: Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Spread squash cubes on prepared baking sheet and toss to coat with oil, salt, thyme, black pepper and nutmeg. Roast for 30 min, stirring halfway, or until squash is fork-tender and slightly golden. Remove squash from oven and reduce oven temperature to 350°F (180°C).
- To prepare onions: In a large sauté pan, heat oil over medium heat. Add onions and cook, stirring occasionally, for 30 min, or until onions are golden brown and slightly jammy. Add balsamic vinegar and salt and cook an additional 5 min. Add cooked squash cubes to the pan and stir gently to combine.
- To prepare herbed white bean purée: In a food processor fitted with the S blade, place beans, oil, parsley, rosemary, garlic, miso, apple cider vinegar, salt and black pepper. Process until mostly smooth and transfer purée to a small bowl.
- To prepare crust: Thoroughly wipe out food processor bowl and add oat flour, rice flour, walnuts, hemp seeds, oil, water, salt and baking powder. Process until mixture just comes together—it should hold together when pressed between your thumb and forefinger—if not, add more water, 1 tsp at a time, until mixture holds together.
- Transfer dough to a nonstick 10-in (255-mm) tart pan. Press dough evenly onto the bottom of the pan, using your thumbs to press it evenly up the sides of the tart pan as well. Place empty tart shell in oven and bake for 20 min.
- Remove tart shell from oven and let cool slightly for 10 min. Spread herbed white bean purée evenly over the bottom of the shell. Top with squash and onion mixture and return tart to oven. Bake for an additional 30 min, or until crust is golden. Remove from oven and let sit for at least 15–20 min before slicing. Once slightly cooled, carefully slice into 6 equal pieces and enjoy immediately.
Notes:
Storage tip: Tart will keep tightly wrapped in the refrigerator for 5–7 days, or tightly wrapped and frozen for up to 3 months.
Simplify this recipe: Use a vegan gluten-free pie crust in place of homemade tart shell.
Reheating tip: Place tart in oven at 350°F (180°C) and heat until warmed through, about 20 min.
Other recipe notes: Crust is very delicate and needs to rest for 15-20 min before slicing, otherwise it will collapse. It will still be crumbly, generally speaking, after cooling slightly, but should at that point hold up to slicing and serving.
Make it nut-free: Use raw, shelled sunflower seeds in place of walnuts in crust.
Make it soy-free: Use chickpea miso in place of white miso paste in white bean purée, or replace with 2 Tbsp nutritional yeast.
Nutrition Information Per Serving:
607 calories, 39.2 g total fat, 4.9 g saturated fat, 13.7 g polyunsaturated fat, 19 g monounsaturated fat, 0 mg cholesterol, 872 mg sodium, 934 mg potassium, 54.5 g total carbohydrates, 11.9 g fiber, 5.3 g sugar, 15.5 g protein, 16% calcium, 30% iron
