This is my version of the Festive Holiday Tart Recipe,
by Drenna Burton
I made a whole wheat, dairy free, pie crust and put it in the refrigerator to chill.
1½ TB rosemary oil, divided
1 cup diced onion
¾ cup diced fennel bulb
5 cloves garlic, minced
½ teaspoon sea salt
¼ teaspoon cayenne pepper
2 cups cooked and drained Christmas Lima beans
Save the drained sauce for making gravy later
¾ cup + 2 TB pecans, chopped and divided
2 TB fresh lemon juice
1 TB plus 1 teaspoons shoyu, divided
1¼ cup slightly sauteed collard greens and kale
The original recipe calls for frozen spinach, that will work fine, if you didn't have the fresh greens
3½ TB dried cranberries
¼ cup fresh parsley, chopped
1½ TB dried thyme
1. Preheat oven to 400° In a skillet over medium heat, heat 1 TB oil, add onion, fennel, garlic, salt, and pepper, and cook until onions begin to caramelize. Set Aside
2. In a food processor, add Christmas Lima beans (reserve about ½ cup), ¾ cup pecans, lemon juice, and 1 TB shoyu, and pulse to lightly chop (do not purée). Remove half of the chopped mixture from the food processor and transfer to a large bowl.
3. Transfer sautéed onions to the remaining mixture in the food processor. Purée until smooth, scraping down sides of bowl as needed. Transfer purée to bowl with lightly chopped beans and pecan mixture. Add greens, cranberries, parsley, thyme, and the reserved lima beans. Stir to combine and transfer to the prepared pie shell, spreading evenly.
4. In a small bowl, combine remaining oil and shoyu, and brush on top of pie and crust. Sprinkle with the remaining pecans. Bake for about 35 minutes until lightly browned.