This tart is a spin on the classic pumpkin pie without any added sugar, gluten or dairy. It's one of the easiest recipes you'll ever make with less than five ingredients. The result is a naturally sweet and delicious tart that can be served as a main meal or as a dessert.
- 2 3/4 cups hazelnut (or almond) flour
- 1/2 tsp. sea salt
- 4 Tbsp. extra-virgin olive oil
- 1 large egg well beaten
- pinch cumin
- 2 honeynut squash
- sea salt to taste
- fresh sage or thyme for garnish
-
Preheat the oven to 350 degrees F. Prepare a 10 inch tart baking dish (see above for the one I use for my tarts) with olive oil. Transfer to a rimmed baking sheet.
-
In a large bowl, combine the flour with the sea salt. Mix well, then add the oil and mix well until clumps form. Add in the beaten egg and continue to mix well until it resembles a dough consistency. Transfer the dough to the prepared pie dish. Press the dough into the base of the pie dish and up the sides using your fingers until it is evenly distributed. Sprinkle ground cumin on top.
-
Use a fork to poke holes in the dough on the base and up the sides to allow for air flow. Transfer to the oven on the rimmed baking sheet for 20 minutes or until golden brown. You will see some of the olive oil bubbling up but don't worry because this crust will be baked once again with the filling inside (I tried baking the crust with less oil and the sides crumbled so the amount of oil called for in this recipe is needed).
-
While the crust is baking, prepare the squash. Slice each squash in half lengthwise with a sharp knife and remove any seeds and discard. Place the four halves on a rimmed baking sheet lined with parchment paper face up and drizzle the squash and cavity with olive oil, sprinkle with salt.
-
When the crust is finished remove it from the oven and let it sit on the counter to completely cool and harden. Raise the temperature of the oven to 425 degrees F and roast the squash until very tender, about 25-30 minutes. It is important that the squash is very tender and not hard because this is the tart "filling".
-
Remove the squash from the oven and set aside to cool for 5 minutes. Scoop out the flesh using a large spoon and transfer to a small food processor. Purée until smooth and season to taste with salt, if needed. Spoon the squash puree into the pie crust and sprinkle with sea salt. Bake for another 25 minutes at 400 F or until the crust is a deep golden brown and the squash is set.
-
Remove from the oven and set aside to cool for at least 30 minutes before serving with fresh sage and/or fresh thyme. Season to taste with salt and serve.
-
Store leftover tart slices stacked on top of each other in the refrigerator for up to 4 days or in the freezer for up to 1 month in a sealed glass container.