Friday, October 5, 2012

farro & sweet dumpling squash tartlettes

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simple ingredients, simply prepared.
 taking just a few ingredients and turning them into something spectacular is so satisfying.
i love that these tartlettes are simple enough for a week night meal and elegant enough for a holiday meal sure to impress your guests - vegan or not.

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the farro crust is created by combining farro with dates, fresh bread crumbs, walnuts and a little flax egg. the tartlette crust is baked and topped with whipped sweet dumpling squash & roasted rosemary beets - then  sprinkled with a little walnut and fresh rosemary 
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the tartlettes can be made a day ahead and reheated in the oven - making them a perfect starter or main course for a dinner party or holiday meal.
golds, reds and browns - all the colors found in this tartlette reminiscent of fall.
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i love with the changing seasons the challenge of finding different ways to use whichever crop is abundant - this time of year the winter squashes are so beautiful. the sweet dumpling has been the favorite of the season so far - slightly sweet and super creamy it never disappoints.
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do you have a favorite winter squash that you just can't get enough of?
how do you challenge yourself this time of year to create new and exciting recipes with similar ingredients that are currently in abundance such as winter squash?

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Farro Crusted Sweet Dumpling Squash Tartlettes
makes 6 tartlettes

you will need:

for the farro crust
2 cups cooked farro
3/4 cup fresh bread crumbs
4 dates, pitted
1/2 cup walnut pieces
2 tbsp flax meal
9 tbsp warm water
olive oil

for the filling
2 medium/large sweet dumpling squash halved & seeded
1 tbsp pure maple syrup
1 tsp salt
2 cups roasted beets
1 tbsp chopped walnuts
rosemary sprigs for garnish

assembly:
Pre heat oven to 400*
 
Roast the dumpling squash cut side down on a rimmed baking sheet for 20 -25 minutes or until a knife is easily inserted into the top of each squash half.

While the squash is roasting, place farro & bread crumbs in a medium mixing bowl, set aside.
In a food processor, blend dates through warm water until well blended. Add the wet mixture to the farro and bread crumbs - mix well.

Spray 6 mini tart pans or 1 pie plate/tart pan with olive oil or other vegan cooking spray. Press farro mixture into the bottom of the pan working your way up the sides of each tart pan. Place the tarts in the oven during the last 10 minutes of the squash roasting - edges of the tarts will begin to turn golden brown

Once squash is cool enough to handle (or if you are impatient use a clean dish towel to handle the squash) scoop the flesh of each squash half (skin is edible so I like to add some into the mix too) into the food processor - add maple syrup and process until smooth.

Divide squash mixture between the 6 tart pans - top with 3 slices of roasted beets, sprinkle with walnuts & garnish with rosemary.

enjoy!

Yum

30 comments:

  1. looks beautiful, delicious, and perfect for an autumn dinner party. i should try this with quinoa!

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  2. I love simple recipes- there is always something wonderful about a meal let lets the ingredients of the season shine! I have actually made little quinoa vegan quiches before, but these sound better -given my obsession with farro- there's not a single ingredient in these I don't love. I think my favorite squashes are butternut, kabocha, delicata... but I love trying weird-looking new squashes ;-)

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    1. I couldn't agree with you more! I love exploring new veggies and the winter squashes are always so interesting! I just tried a Kuri Squash this weekend (recipe to come) and it was so good!!

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  3. So creative and so very pretty! Looks wonderful. If I had not finalized my thanksgiving menu for tomorrow, I'd add these in! I'll have to make them very soon :) Awesome post! xo

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    1. I hope you had an amazing Thanksgiving Court- can't wait to hear all about it!

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  4. those are too cute for words!!! they look and sound deliiiiiicious!

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    1. Thanks Caralyn - I can never get enough of mini versions :)

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  5. I am here exploring your blog and I feel our blogging style is very similar. Except you have prettier pictures ;) This looks amazing! And I am happy to find another blogger participating in October Unprocessed.

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    1. HI Tiffany! I am so happy you stopped by and looked around ;) I loved the idea of October unprocessed since that is how I try to live and cook everyday I was going to attempt Vegan MoFo but I pictured myself being a hotmess and stress case the whole month so I went with the Unprocessed :)

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  6. Farro is such a unique ingredient to use, these tarts look fantastic :D

    Cheers
    Choc Chip Uru

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    1. For some reason lately I cannot seem to get enough of Farro!

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  7. Those are sooo cute! I don't always know what to do with farro, you always have answers for me!

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  8. What a beautiful addition to your holiday table! I love how these sound, and that they also look so pretty. Awesome idea!

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    1. I can't wait to make these for my next family get together!

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  9. I swear I'm blown away by each and every post, I adore you and even though I aspire to be awesome, I'm just not in the same realm! I think these might need to be on my Thanksgiving menu!

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    1. Awww thanks Somer! Um yeah - you ARE AMAZING - one word pretzel roll,okay that was too but come one those pretzels rolls are freaking genius!

      I was making bread this weekend and thought of you - is that weird ? ;)

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    2. Um no, not weird! I love it! I adore blogging buddies and often think of the inspiration and love I get from each one, including you. Kindred sisters, us, you've just got more mad photography skills! Love!

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  10. These are seriously gorgeous girl! And so are your pictures!

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    1. Thanks Miss Bettie! They were so cute and fun to make :)

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  11. Your dishes always look so beautiful and tasty!

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  12. I wake up to this on Sunday morning? What a beauty! Love the rustic tarts - the farro crust is so interesting! I love any kind of punpkin / squash, but my kids love Cinderella pumpkin because - you guessed it - the name! As usual, lovely styling! Hope you have a good Sunday :)

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    1. Thanks Jen! Hmmm I totally have to google Cinderella Pumpkins, they sound adorable!

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  13. How do you manage to blow me away with every single post that you do? Huh? I'm serious, though, really- how do you do it? ;-)

    These little tarts have all of my favorite foods right now: squash, beets, farro... I want them. All of them. Forget guests. :-)

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    1. You are too sweet Kristy- you know how to make a girl blush ;)

      Make it to NH and I will make you your own little half dozen!

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  14. agree with Kristy.. these tartlettes are amazing! and i am love with the pictures!

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    1. Thanks Richa! I had so much fun snapping these pics :)

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  15. I'm very slowly catching up on my blog reading after being away and I'm loving your Fall recipes so far - especially this one! It's funny because I just started making my dinner, which is going to be farro with squash mixed in, and now I see your (much more creative) use of those ingredients! Love that crust idea, and the smooth squash topping would be so good!

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Thanks for stopping by - your comments make my day!