farro + sweet dumpling squash tartlettes

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.

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 

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.

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.

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?

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!

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