Name: Savory Pumpkin, Ricotta, and Caramelized Onion Tart
Prep time: 30 min
Total time: 30 min
Yield: 1 (10 or 11-inch) tart, about 12 servings
Ingredients: 1¼ cups (160 g) whole wheat pastry flour or all-purpose flour, plus more for rolling out the dough; 1 tablespoon cornstarch; ¼ + ⅛ teaspoon salt; ½ cup (115 g) unsalted butter; 1 large egg yolk (you’ll use the egg white in the custard); 2-3 tablespoons cold water; 1½ tablespoons olive oil; 1 medium onion, quartered and thinly sliced; 1 large clove garlic, minced; ¾ teaspoon dried thyme leaves or 2 teaspoons minced fresh thyme leaves; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; 2 large eggs; 1 large egg white (leftover from making the crust); ¼ cup (60 ml) whipping cream; ½ cup (130 g) pumpkin puree; ½ cup (130 g) ricotta cheese; 1 teaspoon pure maple syrup; ¼ + ⅛ teaspoon salt; ⅛ teaspoon ground black pepper; 2 oz (60 g) goat cheese, crumbled; 1 teaspoon pumpkin seed oil (optional); 1 tablespoon sliced almonds, toasted (or you could use toasted pepitas); A small handful of fresh flat-leaf parsley