Butternut Leek Tofu Tart

This tart just seems so perfect for Fall. Sweetened with roasted butternut squash and slightly caramelized leeks, it is rich with umami to balance the mellow tofu.

Crust:

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 tsp salt

5 Tbsp butter, cubed 1/4-inch and chilled in freezer

3 Tbsp sour cream

2-4 Tbsp ice water, or as needed

2 leeks, cleaned and diced

1 small butternut squash, peeled and cubed 1/2-inch, 4 cups

1/2 tub tofu, cubed 1/2-inch

2 eggs

3/4 cup cream

2-3 oz feta cheese, crumbled

1/4 cup grated Parmesan cheese

Prepare the crust. In a small food processor, blend the flours together with the salt. Add the butter and pulse to form a very coarse grind - pieces the size of peas. Add the sour cream and pulse several times more to form a damp dough - add a tablespoon or so of ice water if necessary to get dough to just hold together.

Carefully transfer dough to a clean surface and form a 1/2-inch thick disc.

Wrap disc in plastic wrap and place in freezer for 15 minutes.

Preheat oven to 425F. Toss squash with a dash of olive oil and tip out onto a rimmed baking sheet. Roast for 20-30 minutes, until squash begins to brown and is just softened.

Meanwhile tip the leeks into a skillet with a dash of olive oil and one tablespoon water. Cover and allow leeks to soften, stirring every so often. After about 5 minutes, when they have darkened, uncover the leeks and continue cooking over very low heat to sweeten and soften them for another 5 minutes. When leeks are finished, set aside off the heat.

Press the tofu in between several sheets of paper towel to remove some water.

Remove the cooled dough disk to a floured surface. Roll out to about 1-inch more on all sides than the tart pan. Oil a 10-11 inch tart pan (ideally with a removable bottom - but not absolutely necessary). I used an heirloom ceramic tart pan from our Aunt, without a removable bottom, so I sprinted some course corn meal on the bottom. Drape the crust over a rolling pin and roll the crust onto the tart pan.

Gently press the dough into shape in the tart pan. Refrigerate crust for 15 minutes.

When the squash is cooked, remove from the oven and set aside. Bake crust at 425F for about 15-20 minutes, until just browning. Prick center with a fork if starting to bubble.

Remove crust from oven and fill with the squash, leek and tofu. Sprinkle feta over veggie mixture.

Whisk together the eggs and cream and pour evenly over tart. Sprinkle Parmesan cheese on top.

Set oven to 375F. Bake about 30 minutes until golden, bubbly and cooked through.

Serves 4.

Comments

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