November 10, 2012

Spicy Pumpkin Tart & Beet Jam

For the crust:
1/2tsp. cinnamon
2tsp. brown sugar
1 1/4c. pecans
1/4c. walnuts
2tbs. butter, melted
1tsp. baking soda

For the filling:
14oz. can pumpkin
1tbs. butter, melted
2tbs. honey
2tsp. brown sugar
1/2tsp. New Mexico red chile powder
1/4tsp. clove
1/4tsp. coriander
1/4tsp.  allspice
1/4tsp. cinnamon
pinch salt
2 eggs
2tbs. cream
For the topping:
goat cheese

1/2tbs. butter
1/2tbs. olive oil
1/2 red onion, sliced fine
1 beet, sliced fine
1/2tsp. thyme
3tsp. chili flakes
1/2tbs. honey
1tbs. balsamic vinegar

I think I might try goat cheese on all sorts of different pies, after taking this recipe for a spin.  The jam adds an unexpected and welcome twist to the classic pumpkin pie, and the spices in the filling are subtle enough to be present but not overwhelming.

Just to make life easier, I cooked the jam the weekend before I planned to serve this.  So, starting with that: cook the onion in the olive oil and butter over medium heat until soft and fragrant.  Add the beet, thyme and chili and cook on low for 20 minutes, stirring frequently.  Add the honey and balsamic and cook another 10 minutes, adding water until desired consistency. To get a finer texture, pulse a few times in the food processor.

For the crust, pulse the walnuts and pecans in a food processor until they form a meal.  Mix in the other ingredients with a fork, to prevent clumping, and pat everything flat in the bottom of a greased pie pan.  Pre-bake for 10 minutes at 325°.

The filling is the easy part.  Once you have the crust pre-baking, blend the pumpkin well with everything else.  Fill the crust and bake at 350° about 40 min, until a knife inserted in the center comes out clean.  Serve each slice with a pat of goat cheese and spoonful of beet jam.

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