Savory Pumpkin Tart Recipe


Nutrition

Cal/Serving: 263
Daily Value: 13%
Servings: 8

Kidney-Friendly
Fat14g22%
Saturated1g4%
Trans0g0%
Carbs28g9%
Fiber3g13%
Sugars9g0%
Protein7g13%
Cholesterol40mg13%
Sodium301mg13%
Calcium62mg6%
Magnesium26mg7%
Potassium225mg6%
Iron2mg9%
Zinc0mg3%
Phosphorus74mg11%
Vitamin A8518IU170%
Vitamin C5mg8%
Thiamin (B1)0mg4%
Riboflavin (B2)0mg6%
Niacin (B3)1mg3%
Vitamin B60mg6%
Folic Acid (B9)28µg7%
Vitamin B120µg1%
Vitamin D0µg0%
Vitamin E1mg6%
Vitamin K10µg13%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated3g0%
Have a question about the nutrition data? Let us know.

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Savory Pumpkin Tart
Vicky Cohen and Ruth Fox

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.

3.3
Ratings100

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
  • 1 store-bought or homemade pie crust
  • 2 medium-sized onions, sliced thinly
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon agave nectar
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • 2 whole eggs
  • 3 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.

Recipe Details

Click here to see more recipes from May I Have That Recipe?

Servings: 8
Total time: 1 hour, 30 minutes
Cuisine: American

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