This celebratory tart stars mushrooms, leek, quinoa and two types of winter squash. Delicata squash doesn’t need to be peeled, making it a beautiful topper for the tart.
· 2 tablespoons whole flax seed, divided
· 1 3/4 cup almond meal
· 1 delicata squash, halved lengthwise, seeded and cut into 1/8-inch slices
· 1 large leek, halved lengthwise and thinly sliced
· 6 ounces mixed mushrooms, trimmed and sliced
· 4 cloves garlic, sliced
· 1 1/2 tablespoons reduced-sodium soy sauce or Bragg’s liquid aminos
· 1 1/2 cup cooked quinoa
· 1 1/4 cup butternut squash purée
· 2 tablespoons chopped fresh sage
· 1 tablespoon sherry vinegar
· 1/2 teaspoon ground black pepper
· 2 tablespoons nutritional yeast, divided
Grind 1 tablespoon of the flax seed with 1/4 cup water in a spice grinder until fairly smooth. Transfer to a small cup. Repeat with remaining 1 tablespoon flaxseed and another 1/4 cup water. Alternatively, stir 2 tablespoons flaxseed meal into 1/2 cup water.
Preheat the oven to 375°F. Line the bottom of a 10-inch round tart pan with a removable bottom with parchment paper. In a food processor, pulse almond meal and half of the flaxseed mixture until dough begins to pull away from the sides of the bowl. Gather into a ball and flatten into a disk. Press evenly into the bottom and up the sides of the prepared pan. Bake until dried on the bottom and barely golden on top edge, about 12 minutes. Cool completely on a rack.
Meanwhile, place delicata squash in a single layer on a parchment-paper-lined baking sheet. Bake alongside crust until soft and browned on the edges, about 15 minutes.
Combine leek, mushrooms and 2 tablespoons water in a large skillet over medium heat. Cook, stirring frequently, until browned and softened, about 12 minutes. Stir in garlic and soy sauce, and cook for 1 minute. Transfer to a medium bowl. Stir in quinoa, butternut squash purée, sage, vinegar, pepper, 1 tablespoon of the yeast and remaining flaxseed mixture. Scrape into tart crust and level top. Sprinkle with remaining 1 tablespoon yeast. Arrange squash slices on top, pressing them lightly into filling. Bake until browned and set, about 45 minutes. Cool for 15 minutes before serving.
Per Serving: 280 calories (150 from fat), 16g total fat, 1g saturated fat, 105mg sodium, 28g carbohydrates, (7 g dietary fiber, 5g sugar), 11g protein.
For more information, call Whole Foods Market at 251-206-7028 or click here to visit their website.