Vegan Roast squash, Caramelised Onion & Pesto Tarts

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 an 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 

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

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Info

 

  4 servings
  15 minutes preparation time
  45 minutes cook time

Ingredients

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

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
  • 50g ground almonds 
  • 150g wholemeal flour 
  • 1 tsp baking powder  
  • 2 tbsp oil – I used rapessed 
  • 7 tbsp almond milk 
  • Pinch sea salt 

Caramelised onion

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

Pesto 

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

Toppings 

  • Pinch sea salt 
  • Extra virgin olive oil
  • Fresh thyme

Directions

  1. Preheat the oven to 180c 

To roast the squash;

  1. Add the squash, oil, salt and pepper to a baking tray and toss to combine. 
  2. Roast for aprox 35 – 40 minutes or until soft

To cook the onions;

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

To make the tart; 

  1. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken. 
  2. 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; 

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

To compile; 

  1. Divide the dough into four then roll each out into discs. 
  2. 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). 
  3. Add the caramelised onion and squash.
  4. Pull up the sides around the filling and pinch the dough a little to secure. 
  5. Bake for 15 minutes on Gas mark 4/180. Remove from the oven to cool a little.
  6. Top with olive oil, thyme, salt

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