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Pumpkin Tart

– A festive favorite at the New York center’s Thanksgiving dinner.  Serve topped with whipped cream.  Makes 2 8-inch pies

 

Filling:

1 medium pumpkin

7 ¼ tablespoons maple syrup

4 ounces silken tofu

¼ teaspoon sea salt

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

Pinch of ground mace or freshly grated nutmeg

Pinch of ground cloves

1 tablespoon soy flour

 

Pastry Dough:

2 ½ cups whole wheat pastry flour

1 teaspoon sea salt

4 tablespoons wheat germ or sesame seeds

2/3 cup plus 2 teaspoons corn oil

7 tablespoons chilled sparkling mineral water

 

  1. Heat the oven to 375.  Make the filling first.  Cut the pumpkin into eighths and remove the seeds and stringy bits.  Place the pumpkin in a baking tray, cover with foil and bake in the oven for 45 to 60 mins, until soft.
  2. Meanwhile, make the dough.  Sift the flour and salt into a large bowl.  Stir in the wheat germ or sesame seeds.  Bled in the oil until the pieces are the size of peas.  Add the water, 1 tablespoon at a time, until the mixture is moist.  Knead just enough to keep the dough together.  Divide the dough in half and roll into two balls, wrap in waxed paper, and chill for 30 mins.
  3. Remove the pumpkin from the oven, peel it and puree in a food processor or blender.  Add the salt, spices and soy flour then mix well.
  4. Roll out the dough on a lightly floured surface, use to line two 8 inch tart plans with removable bottoms, and prick with a fork.  Bake in the oven for 8 to 10 minutes.  Increase the temperature to 425.  Divide the filling between the pastry shells and bake for 45 minutes, until the filling is set.

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