To prep the crust:

1. Preheat oven to 400ºF. Remove dough from freezer (see "Advanced Preparation" below) and roll out onto a floured surface into the proper shape for your tart tin.
2. Carefully place dough into lightly greased tart tin pressing gently to fit into the corners and creases and trim excess from edges.
3. Place tart tin and dough in the freezer for at least 45 minutes (do not skip this step).

To made the custard:

1. Cut the neck and the bottom off of a butternut squash and then use a knife to peel the skin off.
2. Once all of the skin is removed, slice squash down middle and remove all of the seeds and fibers from the center of the squash then cut into 1 inch chunks
3. Steam squash in a steamer for about 10 minutes or until very soft
4. Purée 3 cups of squash with 1 cup of silken tofu, 3 tbsp earth balance butter, ¼ tsp fresh grated nutmeg , heavy pinch of salt, and heavy pinch of pepper in the bowl of a food processor.
5. Chill and allow to set for at least an hour

To make filling:

1. Sautee diced ciopollinis in 1 tablespoon of olive oil over medium heat- and do not disturb for at least 5 minutes. We want to allow them to get soft and golden and then flip over and cook for another 5 minutes.
2. Add the diced mushrooms plus ¼ cup mushroom broth, ¼ cup vermouth, pinch of salt and 3-4 sage leaves roughly chopped. Cook until all liquid is absorbed and the mushrooms are very fragrant- about 25 minutes.
3. In a small saucepan over high heat add ¼ cup mushroom broth, ¼ cup vermouth, 1 tbsp sherry vinegar, 1 tbsp maple syrup, 7 sage leaves (roughly chopped), and a pinch of salt, and reduce by half.
4. Mix 1 tbsp flour with with 2 tbsp warm water in a small bowl and whisk to remove any lumps
5. Add 1 tbsp Earth Balance to reduction in saucepan and whisk in as it melts. Then whisk in the flour and water mixture and allow to thicken for a minute or two.
6. Add this gravy to the mushroom mixture and toss to coat.

To assemble the tart:

1. Remove crust from freezer and pierce all over with a fork to create holes for air to escape (this prevents bubbles).
2. Place parchment paper inside dough and fill to the ABSOLUTE TOP with pie weights, rice, or dried beans.
3. Bake for 15 minutes. Remove weights and parchment paper. Cool tart for 20 minutes and lower oven temp to 350ºF.
4. Fill blind-baked tart shell ¾ full of butternut squash custard, top with mushroom mixture and bake for 20-25 minutes
5. During the last 5 minutes, melt 1 tbsp vegan butter and 1 tsp maple syrup in a small saucepan. Place sage leaves at center of tart for color.
6. Brush butter mixture over entire tart making sure to get edges of pastry
7. Cook for 5 more minutes and remove when edges begin to get a golden brown color