Rustic Pumpkin Tart

November 10, 2007 The Chicago Chapter of Les Dames d' Escoffier will celebrate 25 years of leadership in Chicago's Culinary Community with their Chicago Cooks anniversary gala and book debut on Monday, November 12, 5:30 - 8:30 pm at the Chicago Illuminating Company, 19 West 21st Street, Chicago. Tickets for Monday's event can be bought at the door or at www.chicagocooks.com.

"We are proud to commemorate this milestone anniversary with the launch of our new book, Chicago Cooks, and to celebrate our group's many contributions to Chicago's culinary history at our upcoming Chicago Cooks Cookbook Debut and Showcase Tasting gala in November," said Barbara Glunz, president of the Chicago Chapter of Les Dames d' Escoffier. "The accomplishments of our members - individually and collectively - have enriched and strengthened our community through culinary innovation, funding for organizations that promote healthful eating, and scholarship and mentoring support for women with culinary career aspirations."

Chicago Cooks, edited by Chicago Tribune food editor Carol Mighton Haddix, features a bounty of recipes and tips for entertaining from Chicago's most renowned "Dames," arranged into menus tailored for entertaining and including wine suggestions. Chicago Cooks also offers a fascinating look back at the historic culinary explosion in Chicago during the past 25 years, as the city evolved from a heartland stronghold of meat, potatoes and ethnic favorites to one of the country's (if not the world's) culinary centers. Proceeds from the book will benefit The Greater Chicago Food Depository.

Chicago "Dames" are particularly excited to prepare their favorite Chicago Cooks recipes for anniversary event guests who can expect a sumptuous showcase tasting like no other, including festive cocktails and plenty of wine. Chicago food lovers - one and all - can purchase both tickets for this one-of-a kind event and copies of Chicago Cooks at www.chicagocooks.com.

RECIPE: Rustic Pumpkin Tart
While I love fresh pumpkin custard pies for the holidays, this recipe is something different and much more casual--a great combination of ginger and pumpkin that shows off the delicate flavor of the squash in the filling.

Gingerbread cookie crust:

1/2 cup (1stick) unsalted butter, softened

1/3 cup packed dark brown sugar

3 tablespoons mild unsulphured molasses

2 tablespoons crystallized ginger, finely chopped

1 1/4 cups all-purpose flour

1/3 cup whole wheat flour

1/4 teaspoon baking soda

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

Pumpkin filling:

1 can (15 ounces) solid-packed pumpkin

1/2 cup packed dark brown sugar

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1/4 teaspoon ground ginger

1/3 cup heavy (whipping) cream

3 tablespoons apricot preserves, melted

3 tablespoons pumpkin seeds (pepitas), chopped, toasted

For the gingerbread cookie crust, spray a 10-inch round tart pan with a removable bottom with nonstick cooking spray; set aside. Preheat the oven to 400ºF. Cream the butter and sugar with the paddle of an electric mixer. Add the molasses and crystallized ginger; beat well. Combine the dry ingredients in a medium bowl. Add to the creamed mixture in two batches, beating well between each addition. (The mixture will be crumbly.) Spoon the crust mixture in an even layer into the tart pan. Press firmly onto the bottom and up sides to form the crust. Lay a piece of parchment paper on top of the crust; top with pie weights. Bake 10 minutes. Remove the parchment and weights. Prick the crust with a fork. Continue baking until the bottom of the crust has lost its sheen and is set, 6 to 8 minutes. Remove from the oven to a cooling rack.

Reduce the oven temperature to 350 degrees F.

For the pumpkin filling, whisk together the pumpkin, sugar, egg, and spices in a large bowl until well blended. Whisk in the cream. Pour into the warm crust. Smooth the top with a spatula. Bake until the filling is just set, about 30 minutes. Cool completely on a wire rack.

Before serving, remove the sides of the tart pan. Brush melted preserves over the top of the tart. Sprinkle the chopped pepitas around the edge of the tart. Cut into wedges to serve. Store the leftovers, tightly wrapped, in the refrigerator.

Makes 8 to 10 servings (one 10-inch tart).