Pumpkin and Spinach Tart

Pumpkin and Spinach Tart

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INGREDIENTS

For the crust:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup cold vegan margarine, cut in cubes or spoon sized pieces
1/2 teaspoon salt
4-6 tablespoons cold water

For the filling:
2-3 tablespoons olive oil, separated
1 1/2 to 2 lb butternut squash or pumpkin, peeled and roasted (bake at 350 degrees for 20-30 minutes, or until fork tender)
1 lb. frozen chopped spinach, thawed and drained
1 cup onion, chopped

For the Tart
1 lb. firm tofu, patted dry
1 tablespoon vinegar
2 tablespoons lemon juice
2 tablespoons white wine or water
1 tablespoon vegetable bouillon powder
2-3 tablespoons nutritional yeast
1 tablespoon Italian herbs
Pinch red pepper flakes
Dash nutmeg

INSTRUCTIONS

• Begin by roasting the butternut squash or pumpkin.
• Cut the squash or pumpkin, remove the skin and the seeds and slice in 1/4 in slices.
• Place in an oven-proof baking dish, sprinkle 1 tablespoon of olive oil over and mix.
• Bake for 20-30 minutes or until fork tender.
• Meanwhile, also thaw the spinach.

To make the crust:

• Place the flours and salt in a food processor.
• Add the vegan margarine pieces and pulse to for a coarse grainy mixture.
• Add 4 tablespoons of cold water and pulse again to form a ball of dough.
• If the dough is still crumbly add 1 more tablespoon of cold water and pulse. Continue until the dough is a solid ball.
• Remove from the food processor, wrap in plastic wrap and chill for 1/2 hour.
• When dough is chilled, roll out to fit tart pan and chill for an additional 30 minutes.

To make the filling:

• Crumble the tofu into a blender or food processor.
• Add the rest of the quiche ingredients and blend to a smooth mixture.
• Taste the mixture and season to taste as needed.

Source: lovewithfood.com
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