Organic. Feed Your Happy – Christmas Chestnut & Squash Tart

It seems to be all about Christmas already right, well I’m not complaining at all as I absolutely love this festive time. Plus as I’ve been busy creating festive content and menu planning so I’m definitely feeling festive already.

I’m really happy to be part of the Organic Christmas campaign this year which is all about celebrating getting together to eat amazing organic food. Because that’s what I love the most – spending time with friends and family to share food, wine and fun.

So what’s my perfect Plant based Christmas lunch? Well, vegetables feature heavily, lots of roast veg and parsnips, braised red cabbage, crispy roast potatoes, stir fried sprouts with balsamic. To be honest I’d be happy tucking into that little lot up I do think it’s lovely to have a central point to the meal.
That’s where my Chestnut & squash crumble tart comes in. I actually created my delicious tart last year in Spain and it’s seen a couple of evolutions since then. I’m super pleased with my final version and i think it’s the perfect centre piece for your Christmas feast.

I’ve also included a delicious recipe for my balsamic & molasses sprouts with crunchy toasted hazelnuts. Completely addictive!

We’ve spent the last four Christmasses at our apartment in Catalonia and absolutely love being in the mountains, with long walks, bright days and cold nights. We usually have a relaxing morning sharing gifts, cooking and a tasty breakfast then head over to our friends for a late Christmas lunch. Absolutely perfect. How will you be spending yours?

Eating organic is really important to me for lots of reasons: fewer pesticides, no artificial colours & preservatives, no GM ingredients, and it’s better for the environment. And of course my Christmas meal will be packed with lovely organic vegetables, nuts & seeds.

Find out more about the #FeedYourHappy #OrganicChristmas campaigns here;

So the question is what Christmas food makes you happy? Share your happy meal with #FeedYourHappy #OrganicChristmas



I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4-6 servings
  15 minutes preparation time
  35 minutes cook time


  • 1 small organic squash sliced
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • For the tart base; 
  • 1 cup toasted organic sunflower seeds
  • 1 cup toasted organic walnuts
  • 1 cup cooked organic chestnuts
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 tsp organic maple syrup
  • 1 tsp balsamic vinegar
  • 4 tbsp water
  • Fresh thyme
  • For the pesto;
  • 3 big handfuls organic kale
  • Handful basil
  • 1/2 cup hazelnuts
  • 1 clove garlic
  • 3 tbsp olive oil
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • Twist black pepper
  • 4 tbsp nutritional yeast
  • 4-5 tbsp water
  • Sprouts with balsamic & toasted hazelnuts;
  • 2 tbsp organic hazelnuts toasted
  • 3 cups organic sprouts – outer layers removed and 1/2 chopped in half
  • 1 tbsp olive oil
  • For the dressing; 
  • 1 tbsp molasses or maple syrup
  • 1 tbsp balsamic
  • 1 1/2 tbsp tamari
  • Big pinch salt


  1. To make the tart; 
  2. Roast the squash on a baking tray for 30 minutes with a drizzle of olive oil and salt and pepper. Set aside.

  3. Toast the seeds and nuts by adding them to a dry pan on a medium heat. Toast for a few minutes then set aside.

  4. Add the seeds, nuts and chestnuts into a food processor and pulse until you get a crunchy mix. Scoop the mix into a large bowl and then mix in the salt, oil, maple and balsamic vinegar.

  5. Reserve four tbsp of the mix then add the. Pop the mix back into the processor with the water and blitz until you get a paste.

  6. Preheat the oven to 190C/Gas 5

  7. Line a small high edged baking tray with a baking paper and then tip the paste onto the baking paper and shape with your hands (to the edge of the baking tray and up a little at the sides). Prick the dough with a fork and then cook for 25 minutes.

  8. Remove from the oven then top with the pesto, squash and crumble mix . Pop back in the oven for 10 minutes.

  9. When cooled a little too with fresh thyme.

To make the pesto; 

  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To cook to sprouts; 

  1. Add the oil and sprouts to a medium frying pan and fry for a few minutes until starting to soften .
  2. Add the dressing ingredients to a jar and shake or stir to combine
  3. Pour the dressing onto the sprouts and mix well.
  4. Serve with the toasted hazelnuts.


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  1. Maria Koutsogiannis on December 20, 2017 at 4:59 pm

    Hey Niki!!!!

    This recipe looks and sounds so lovely!!! Such a unique and brilliant approach!!

    Maria XX

  2. Dani on July 31, 2019 at 10:06 pm

    Nikk is the maple syrup essential? Thanks

    • Niki on November 4, 2019 at 7:38 pm

      Hi Dani
      you can leave it out of preferred.
      Niki xxx

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