Roast Squash, Caramelised Onion & Pesto Tarts

Name: Roast Squash, Caramelised Onion and Pesto Tarts
Prep time: 15 min
Cook time: 45 min
Ingredients: 1 small butternut squash peeled and chopped up; 1 tbsp olive oil; Big pinch sea salt and black pepper; 3 red onions sliced into strips; 3 tbsp olive oil; Sea salt; 2 tbsp ground flaxseed; 6 tbsp water; 50 g ground almonds; 150 g wholemeal flour; 1 tsp baking powder; 2 tbsp oil - I used rapeseed; 7 tbsp almond milk; Pinch sea salt; 4 tbsp pine nuts toasted; 80 g basil; 3 tbsp nutritional yeast; 1/2 tsp sea salt; 3 tbsp extra virgin olive oil; 50 ml water; Pinch sea salt; Extra virgin olive oil; Fresh thyme

Festive roast squash, caramelised onion & pesto tarts – a wholesome base topped with pesto, caramelised onions and butternut squash – delicious!

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A festive and seasonal version of my pizza tarts.

The same wholesome base but topped with pesto, caramelised onions and butternut squash – The perfect pairing of textures and flavours.

I’ve used basil for the pesto here, but you could swap for kale for a more seasonal twist.

They not only look pretty, I think they would make a delicious festive starter served with salad and some tangy chutney. Or perfect as part of a party spread with salad, dips, nibbles, etc.

Versatile and delicious, I hope you enjoy xx

vegan-roast-squash-caramelised-onion-pesto-tarts 1a

Prep time: 15 mins

Cook time: 45 mins

Serves 4

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Ingredients

1 small butternut squash peeled and chopped up
1 tbsp olive oil
Big pinch sea salt and black pepper

For the caramelised onions

3 red onions sliced into strips
3 tbsp olive oil
Sea salt

For the tart base

2 tbsp ground flaxseed
6 tbsp water
50 g ground almonds
150 g wholemeal flour
1 tsp baking powder
2 tbsp oil - I used rapeseed
7 tbsp almond milk
Pinch sea salt

For the pesto

4 tbsp pine nuts toasted
80 g basil
3 tbsp nutritional yeast
1/2 tsp sea salt
3 tbsp extra virgin olive oil
50 ml water

For the toppings

Pinch sea salt
Extra virgin olive oil
Fresh thyme

Instructions

Preheat the oven to 180c

To roast the squash

Add the squash, oil, salt and pepper to a baking tray and toss to combine.
Roast for approx 35 - 40 minutes or until soft

To cook the caramelised onions

Add the oil and sliced onion to a small pan and fry slowly on a low heat for 15-20 minutes until caramelised.
Then add the salt and pepper. Set aside.

To make the tart

Make the flax egg by mixing the ground flax and water in a bowl - set aside to thicken.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough. Set aside

To make the pesto

Add all the ingredients to a food processor or high-speed blender and blitz until you get a chunky paste.

To compile

Divide the dough into four, then roll each out into discs.
Transfer the dough discs onto the baking tray, then spoon the pesto onto each base ( just into the middle - leave at least an inch around the edge).
Add the caramelised onion and squash.
Pull up the sides around the filling and pinch the dough a little to secure.
Bake for 15 minutes on Gas Mark 4/180. Remove from the oven to cool a little.
Top with olive oil, thyme, salt