Thursday, October 23, 2014

Savory Pumpkin Tart for #PumpkinWeek {#dairyfree #recipe}

It's Thursday - yes, the weekend is almost here.  It is so close that I can almost smell it and today I am participating with a second post in the #PumpkinWeek event hosted by Terri from Love and Confections. PumpkinWeek celebrates the season with an entire week of pumpkin recipes - from desserts to main dishes it's all there. Yup, there are more than 65 recipes and you can find them all on this pinterest board.

So today it is another pumpkin dish from me.  Do you know what some of my families favorite foods are - as in genre?  Soup, hence it was Pumpkin Orange Soup on Monday, and savory baked goodies.  Call them Tart, Kuchen, Quiche, Pizza…they all call our name as long as they do not contain any (ga)lactose we are in.  Eating out most of those baked goodies - besides pizza - are off limits for our two girlies so it is a good thing that it is so easy to make at home.  Therefore today let me present you with a Savory Pumpkin Tart.  Before I start let me be perfectly honest this involves a wee bit of work as you have to peel and grate the pumpkin but it's a step well worth the work.  Let me just say that Alena had two large slices for dinner, and Mia Rose ate 1-1/2 slices; yes, there are no leftovers….Oh and one more thing the pictures is not the greatest so please forgive me...

Savory Pumpkin Tart

  • 1 C  + 2 Tbs flour
  • 1 tsp salt
  • 1/2 C Earth Balance or other "butter" of choice
  • 5 Tb water
  1. Combine flour with salt and "butter" until it crumbly
  2. Stir in water and bring it to ether quickly to a dough.  Be sure not to knead the dough.
  3. Place in kitchen wrap and let rest in fridge for at least 1 hour {I often make the dough the day before}


    • 5 C fresh shredded pumpkin {1 small pie pumpkin - seeds reserved}
    • 1/8 C shredded onion {about 1/2 onion}
    • 1/2 C raisins
    • 1-1/2 tsp salt
    • 1/4 C water or your favorite "milk"
    • 1 C Tofutti Sour Cream or your favorite "sour cream"
    • 1 tsp curry powder
    • 2 eggs
    • 1 tsp of olive oil {for the pumpkin seeds}

    *** Preheat oven to 425F***

    1. Combine shredded pumpkin with onions, raisins, and salt
    2. In a separate bowl combine water, "sour cream", curry powder and eggs.  Mix well.
    3. Pour "sour cream" mixture over the shredded pumpkin and combine well
    4. Prepare a spring form baking pan
    5. Remove dough from the fridge.  Place flour on your work surface and roll out dough for the spring form pan {you want it to cover the bottom and the sides}
    6. Place rolled out dough carefully into the spring form.
    7. Pour pumpkin mixture onto the dough.  Fold down the edges as needed
    8. Place pumpkin seeds in a separate baking dish and drizzle with olive oil
    9. Place tart as well as pumpkin seeds in pre-heated oven and bake for about 40 - 50 minutes.
    10. Remove from oven and let rest for about 5 minutes before serving. Serve with roasted pumpkin seeds sprinkled on top of each slice.

    Are you ready for more pumpkin recipes...

    Check out all the #PumpkinWeek Bloggers and their recipes:
    Pumpkin Tres Leches by Love and Confections
    Spiced Pumpkin Butter by Culinary Adventures with Camilla
    Pumpkin Palmiers by That Skinny Chick Can Bake
    Pumpkin Pecan Oatmeal by The Spiffy Cookie
    Mini Healthy Pumpkin Pies by Happy Food Healthy Life
    Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
    Savory Pumpkin Tart by The Not So Cheesy Kitchen
    Pumpkin Custard Pie by A Day in the Life on the Farm
    Pumpkin Chocolate Chip Cookies by Making Miracles


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