Savory Kabocha Tofu Pie

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1 cup whole wheat pastry flour

1/2 cup unbleached flour

1/8 cup olive oil

Small pinch of salt (about 1/8 teaspoon)

1/4 cup ice water


2 pounds kabocha, peeled, seeded, and cubed (about 4 cups)

1 tablespoon olive oil

1 small onion, diced (about 1 cup)

2 cloves garlic, minced

12 ounces firm tofu, mashed (about 1 1/2 cups)

1 tablespoon fresh rosemary leaves, finely chopped

1 1/2 teaspoons salt

Freshly ground pepper, to taste

2 tablespoons arrowroot powder dissolved in 1 tablespoon water

2 tablespoons agave nectar mixed with 1 tablespoon water (optional)

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