Savory Pumpkin Tart

Savory Pumpkin Tart
Staff Writer
Savory Pumpkin Tart

Vicky Cohen and Ruth Fox

Savory Pumpkin Tart

What your eyes see definitely doesn't match what your mouth tastes… It looks like pumpkin pie, it smells like pumpkin pie, but it's not pumpkin pie. Confused? Go ahead, give it a try. You'll be surprised how good contradiction tastes.

See all pumpkin recipes.

Click here to see A Vegetarian Thanksgiving.

Ingredients

For the walnut topping

  • 1  Cup  chopped walnuts
  • 1/2  Teaspoon  chili powder
  • 1/2  Teaspoon  smoked paprika
  • 1/2  Teaspoon  sumac or lemon pepper
  • 1/8  Teaspoon  salt
  • 1  Tablespoon  brown sugar

For the tart

  • All-purpose flour, for rolling the dough
  • store-bought or homemade pie crust
  • medium-sized onions, sliced thinly
  • 1  Tablespoon  olive oil
  • 2  Tablespoons  balsamic vinegar
  • 1  Tablespoon  agave nectar
  • 1  Tablespoon  water
  • 1/8  Teaspoon  salt
  • whole eggs
  • egg whites
  • 1/4  Teaspoon  salt
  • One 15-ounce can pumpkin purée
  • 1/2  Teaspoon  pumpkin pie spice
  • 1/2  Teaspoon  black pepper
  • 1/2  Teaspoon  smoked paprika
  • 1/8  Teaspoon  cayenne (optional)
  • 1  Cup  plain 2-percent Greek yogurt

Directions

For the walnut topping

Combine all of the ingredients in a medium-sized bowl and mix well so the walnuts are well coated with the spices.

For the tart

Preheat the oven to 350 degrees.

Lightly flour a work surface and roll out the dough into a round disk large enough to fit a nonstick 11-by-1 ½-inch tart pan with removable bottom (about 13 inches).

Roll the dough over rolling pin and carefully unroll it onto the tart pan. Press it evenly with your fingers so the dough comes up the sides of the pan. Prick the bottom and sides with a fork and bake for 12-15 minutes. Set aside to cool.

Meanwhile, sauté the onions in olive oil in a large skillet over medium-high heat for about 5 minutes. Add the balsamic vinegar, agave nectar, and water. Reduce the heat to low and continue cooking for 5-7 more minutes. Set aside.

Beat the eggs and egg whites in a large bowl. Season with the salt, add the pumpkin purée and all of the spices and mix well. Whisk in the Greek yogurt until well incorporated. Add the onions and mix well. Pour the pumpkin filling into the pie crust, top with the walnuts, and bake for 45-50 minutes.

Nutritional Facts

Total Fat
12g
17%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
22mg
7%
Carbohydrate, by difference
10g
8%
Protein
3g
7%
Vitamin A, RAE
15µg
2%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
37mg
4%
Choline, total
8mg
2%
Folate, total
4µg
1%
Magnesium, Mg
6mg
2%
Phosphorus, P
45mg
6%
Selenium, Se
3µg
5%
Sodium, Na
273mg
18%
Water
37g
1%

Pumpkin Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Pumpkin Cooking Tip

Vegetable should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.