I enjoy savory pies just as much as sweet ones. I wasn’t a believer in mixing squashes and cheese until I tried this tart. So yummy and such a great side dish for Thanksgiving. Feel free to substitute pumpkin or sweet potato, maybe even a different squash like acorn or hubbard. Serves 6-8.
Preheat oven to 400 degrees. You’ll need for the crust:
- 1 1/2 cup all purpose gluten-free flour
- 1/4 cup pepitas, toasted and chopped
- Salt and pepper to taste (1/8 to 1/4 teaspoon)
- 1/4 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/8 to 1/4 cup olive oil
- 3-4 tablespoons cold water
Since this is a gluten-free crust, the oil and water may change depending on the flour blend you use. Mix the above with a food processor or a fork until crumbly. Spread in a 9″ pie plate, pressing on sides and bottom. Bake for 20-25 minutes until golden brown. When cut this crust will act more like a graham cracker crust than a regular pie crust.
For the filling, you’ll need:
- 3 cups diced squash
- 1/4 cup olive oil
- 2 diced shallots
- 2 medium diced garlic cloves (or one large)
- 1/4 cup toasted and chopped pepitas
- 4-5 cups of sliced rainbow chard
- 1 tablespoon vinegar (1 tablespoons of pomegranate molasses could substitute for both the vinegar and agave nectar)
- 1 tablespoon agave nectar (or honey would work)
- Salt and pepper to taste (approximately 1/4 teaspoon of each)
- 4 slices of non-dairy provolone or other creamy cheese
- 1/3 cup aquafaba combined with 1 teaspoon arrowroot starch (if you can use eggs, you can substitute 2 large eggs here)
Roast the squash for approximately 1/2 hour until tender, turning once so that it doesn’t burn on the bottom. Meanwhile in a large skillet combine the olive oil, diced shallots and garlic and saute for about a minute until tender. Add chard, vinegar, agave, and seasonings, combine and cook for another 3-5 minutes until chard is tender (I cooked mine a little longer because I like the stems along with the leaves and it takes a little longer for them to get tender). Add the pepitas, cheese and aquafaba (or eggs slightly beaten if you can use them). Stir in the squash and pour into the pie shell. Add another 4 slices of non-dairy cheese on top and bake for another 20-25 minutes until filling is set (the aquafaba may still be a little runny when you take it out of the oven but will set as it sits). Serve warm.