Fody's Savory Pumpkin Tart with Goat Cheese and Spinach

Tarts don’t always have to be sweet, as this savory pumpkin tart recipe demonstrates, showcasing pumpkin, goat cheese, spinach and walnuts. Kabocha pumpkin contains no FODMAPs and the cheese, nuts and spinach are in low FODMAP amounts, per serving.

There is some juggling to do with prep, but if you are a good multitasker, you will see how to streamline the process between the pie crust and the pumpkin needing oven time, prior to adding the pumpkin tart filling, and baking the filled tart. Be sure to read this pumpkin tart recipe through before starting to familiarize yourself with the work flow.

For the low FODMAP pie crust: Coat the inside of a 9-inch (23 cm) springform pan with nonstick spray.

Place the 1 ½ cups (218 g) gluten-free flour and salt in the bowl of a food processor fitted with the metal blade attachment and pulse to combine. Add the butter and pulse on and off until the butter is cut into very tiny pieces; the mixture should ultimately be a consistent meal texture, like coarse cornmeal. Drizzle water through tube with machine running and process until dough is evenly moistened and begins to form in a ball above the blade.

Empty dough onto lightly floured piece of parchment and use hands to bring together into a ball. Roll out to ¼-inch (6 mm) thickness at least 11-inches (28 cm) around. Fit into prepared pan, pressing along bottom and up the sides about 1 1/2-inches (4 cm). It is okay if you have to do this in pieces; simply press the dough together with your fingers and trim to fit. You need the height on the sides to hold in all the pumpkin tart filling. Freeze the dough-lined pan while you preheat the oven to 400°F (200°C).

Line the dough with a piece of aluminum foil and par-bake the crust for 10 minutes, then remove foil and bake 5 more minutes. Meanwhile, prepare the filling.

For the pumpkin tart filling: Toss the cubed pumpkin with 2 tablespoons of the low FODMAP olive oil and scatter on a rimmed baking sheet. Roast for about 20 minutes or until tender when pierced with a knife. Cool roasted pumpkin, then purée in food processor fitted with a metal blade. Scrape into a mixing bowl.

Meanwhile heat the remaining low FODMAP olive oil in a large skillet and sauté the scallions greens until just soft but not browned, then add the spinach and sauté for a few minutes or until wilted. Scrape into the bowl with the pumpkin. Whisk in the eggs, crumbled cheese, nuts, thyme and nutmeg. Season well with salt and pepper.

Scrape the mixture onto the par-baked pie crust, and bake for about 35 minutes, or until cooked through and set. Cool on rack for 5 minutes, then unmold and serve warm in wedges.