Butternut Squash & Mushroom Tart

25 260 533
Ingredients Minutes Calories
Prep Cook Servings
2 h 45 min 1 h 35 min 6
Butternut Squash & Mushroom Tart
Health Rating

Ingredients


1 1/4 cup Whole wheat pastry flour (chilled, for crust)
1/4 cup Butter, vegan (cubed & chilled in freezer for min 15 min, for crust)
1/4 cup Soy shortening (non hydrogentated, for crust)
1/2 tsp Salt (for crust)
5 tbsp Water, filtered (ice cold, for crust)
1 squash Butternut squash (or 3 cups diced, for custard)
1 cup cubes Tofu, silken, soft (well drained, for custard)
3 tbsp Butter, vegan (for custard)
1/4 tsp Nutmeg, ground (to taste, for custard)
1 pinch Salt and pepper (to taste, for custard)
227 gm Mushroom, Chanterelle (fresh, diced, for filling)
227 gm Cremini (Italian) mushroom (fresh, diced, for filling)
29 gm Mushroom, Chanterelle (dried, rehydrated, drained & diced, for filling)
1/2 cup White wine (or dry vermouth, for filling)
1/4 cube Mushroom bouillon (or see "Notes" below, for filling)
1/2 cup Water, filtered (boiling hot for bouillon cube, or see "Notes" below, for filling)
1 tbsp Olive oil (for filling)
2 large onion(s) Cipolline onion (for filling)
1 tbsp Butter, vegan (for filling)
1 tbsp Sherry vinegar (for filling)
1 tbsp Wheat flour, whole wheat (for filling)
10 leaf Sage, fresh (for filling)
1 tbsp Maple syrup, pure (for filling)
2 tbsp Water, filtered (warm, for filling)
1 pinch Salt and pepper (for filling)

Instructions


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

Advanced Preparation

1 - 2 days prior [optional], Whole wheat pastry flour 1 1/4 cup
Instructions:

To make the crust: In the Food Processor pulse flour, fat, and salt 6-8 times until mixture resembles coarse corn meal with pea sized fat balls. Pulse in the iced liquid one tbsp at a time until the dough comes together at the center of the bowl (you may not have to use all of it). Put dough on a floured work surface and form into a ball with your hands then press into a fat disc. Wrap in plastic then chill for at least one hour and up to two days.

Nutrition Facts

Per Portion

Calories 533
Calories from fat 255
Calories from saturated fat 26.7
Total Fat 28.3 g
Saturated Fat 3.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 6.7 g
Cholesterol 0
Sodium 471 mg
Potassium 1116 mg
Total Carbohydrate 57 g
Dietary Fiber 9.9 g
Sugars 11.7 g
Protein 9.2 g

Dietary servings

Per Portion


Grain 1.2
Meat Alternative 0.3
Vegetables 4.7

Energy sources


Pygal3%386.2019197010640791.009468902963343%454.08966784846757160.1231549026286448%310.70559218542763191.671099445424727%363.9367607235834692.5083808709683443%48%7%AlcoholCarbohydratesFatProtein

Notes:

Dissolve 1/4 of a mushroom bouillon cube in 1/2 cup boiling water to make 1/2 cup mushroom broth.

If you can't find mushroom broth, you could use the strained liquid from your dried mushrooms.

Recipe from:
Appetizer
Main