This holiday tart has been made many a times for both my family and friends who have requested its presence. Every bite just screams Autumn with it's rich, nutty and savory notes. It's, by far, one of my favorite dishes during this time of year and is always a shining star at Thanksgiving.
1 1/2 tablespoons olive oil (divided)
1 cup onion, diced
3/4 cup celery, diced
5 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 BPA-free 14-ounce can chickpeas, rinsed (reserving 1/4 cup)
3/4 cup raw walnuts
2 tablespoons fresh lemon juice
3 teaspoons Bragg's Liquid Aminos/soy sauce/tamari
1 1/4 cups frozen chopped spinach, thawed
3 1/2 tablespoons dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 9-inch prepared pie shell (regular or gluten-free), thawed*
*If you want to make this without the pie crust, feel free to do so. I've done so many times by just spraying a pie dish with nonstick spray and patting the filling into the dish.
Precook the pie crust according to package directions.
Preheat the oven to 400°F or 375°F with the convection setting.
In a saute pan over medium heat add the 1 tablespoon of oil, once hot add in the onion, celery, garlic, salt and pepper, saute for 9 minutes, until the onions soften and begin to caramelize. Remove from heat and set aside.
In a food processor add chickpeas (except the reserved 1/4 cup), walnuts, lemon juice, and 2 teaspoons of the Bragg's liquid aminos- pulse to lightly chop.
Remove half of chopped mixture from food processor and transfer to a large bowl. Transfer the sauteed onion mixture into the food processor with the remaining chickpea mixture and puree until smooth.
Transfer purée to the bowl, add in spinach, cranberries, parsley, thyme and the reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
Mix together the remaining 1/2 tablespoon of olive oil with the remaining 1 teaspoon of Bragg's liquid aminos and carefully brush the top of the tart with the mixture. Put a crust-protector or tin foil around the crust's edges.
If baking at 400°F, bake for 45 minutes. If using the convection setting at 375°F cut the time down to roughly 30 minutes. Allow to cool slightly before you cut it. Serve with cranberry sauce and your favorite gravy (like this easy minute gravy, or this divine mushrooms gravy).
Recipe by Dreena Burton
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